Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, wait for 30 seconds and turn, the head should be nicely seared with a golden-brown colour. 3. Add ...

The pan-seared scallops are perfectly golden brown ... Here’s everything you need: There are two main varieties of scallops: ...

we're giving them the VIP treatment with a perfect pan-sear that would make any chef proud. If you've made seared scallops ...

buttery and delicate sea scallops are quickly seared in a hot pan, then a simple lemon, butter and garlic sauce is made in the same pan. Served on their own or over pasta, these seared scallops ...

Turning our attention to dinner, a few apples can add a tasty touch to a Middle Eastern seafood dish. That’s what’s cooking tonight,<a class="excerpt-read-more" href=" More ...

A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers ... Set the risotto aside. In a cast iron pan over high heat, sear scallops on one side until golden.

Put the julienned zucchini in a bowl and sprinkle with about 15g (1 tbsp) of fine sea ... the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan ...