A little bit of finesse is required to cook scallops, and these are some common cooking mistakes that would ruin your ...

Set aside. For the Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan. Lightly season the scallops with salt and cracked pepper and add half of them to the hot pan.

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

The Star’s Pan-Seared Scallops With Ginger Sauce is ... For a lovely mottled brown sear, the scallops must cook for several minutes per side; resist the urge to flip too soon.

Continue to boil until the volume of the liquid has reduced by half, removing any scum that floats to the surface during cooking ... in a frying pan over a medium heat. Fry the scallops for ...

Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens. Serves 1. Recipe ...

After turning them over, let the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan so the scallops are evenly covered with butter. When the scallops ...

Place the pan over a small bowl of hot (but not boiling) water, to keep it warm while cooking the scallops. Use paper towels to dry each scallop thoroughly (if it's moist, it won't brown well in ...