I love to throw in a little butter and maybe some aromatics and baste just a little to finish cooking the scallops." "Someone out there has probably invented a method where crowding a pan with ...

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.

Chef Didier Durand Check out his culinary trips to France – details on his website! Recipe: Pan Seared Sea Scallops, Combination of Cauliflower, Truffles, Tomatoes & Wild Mushrooms ...

Remove the pan from the heat. Set the oven grill to high heat. Place the scallops in their shells on an oven tray that will hold them all in one layer (or cook them in batches). Spoon the spring ...

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 ...

In the recipe, substitute less expensive types of fish, like haddock, monkfish or salmon, clams, mussels and squid for the ...

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 ...

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo ...

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes ...

Scallop Week is back at Lily’s Dayton with a special menu of small plates available during dinner service. Owner Emily Mendenhall and her executive chef Don Warfe are celebrating one of their ...