Let the scallops rest on the paper towels for 10 minutes or so while the pan is heating up. 2. When the pan is scorching hot (and with your fan on), add the scallops to the pan.

Introduction Elegant yet fiery, these Seared Scallops with Spicy Cajun Cream Sauce hit every high note. Perfectly caramelized on the outside and tender within, sea scallops get a bold Cajun spice rub ...

Enjoy my easy Teriyaki Scallops recipe—succulent scallops brushed with homemade sauce, ready in under 10 minutes!

This simple recipe pairs seared scallops with fennel and lemon, which are made into a bright, crunchy, herby relish to garnish the buttery shellfish. Served on a bed of arugula, it's almost like a ...

This quick and easy scallop dish has all the basic tastes of salt, sour, hot and sweet. IE 11 is not supported. For an optimal experience visit our site on another browser.

1) Season the scallops with salt and pepper. Dust with flour. 2) In a large saute pan, heat the oil until almost smoking. 3) Cook the scallops until nicely caramelized.

1. On a heated grill, place the pineapple down and cook for 2 minutes, flip and cook for an additional two minutes. 2. Once cooled, chop pineapple, including the core, into small dices.

After 2 or 3 minutes, turn the scallops to brown the second side. When the second side is cooked, remove to a dish and keep warm, or leave in the pan and add the dry vermouth and saffron and bring ...

Don’t move scallops — they will need to cook undisturbed for at least 5 minutes. Check the scallops: Using a metal spatula, turn one scallop over. It should be nicely browned.

mushroom-ginger broth with sea scallops Serves 4. From "Asian Flavors of Jean-Georges," by Jean-Georges Vongerichten. • 4 c. chicken stock, preferably homemade or canned low-sodium broth • 1/2 ...