Crispy golden crust, buttery tenderness—scallop perfection is just minutes away. Join Chef Jean-Pierre as he walks you ...

Note: Scallops cook quickly in a carbon steel or stainless steel skillet. If you want to use cast iron instead, preheat the skillet for a good 10 minutes before adding the scallops. The Espelette ...

Chris Wheeldon, of Stanwell House Hotel, is the award-winningNew Forest hotel head chef who cooks a special scallop and a ...

I have always been leery of cooking scallops because I found them to be tough, rubbery and a bit bland, until a friend brought over a surprise dish of pasta with scallops in garlic cream sauce. Yum.

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 ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.

Add chopped broccoli and stir to coat with butter. Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only ...

Sear these scallops before transferring them to the broiler and basting them with espelette butter — a quick and easy seafood recipe from "How to Cook All the Finest Things in the Sea" by Ari Kolender ...