When searing any dish in a skillet, using butter is a safe bet ... but what scallops need at the beginning of the process is cooking oil. A best practice for any pan-seared scallops is to first sear ...

This Seared Scallop Risotto brings bold flavors with fresh lemon and Parmesan, using simple cooking techniques in only one pot.

They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked than that. For this dish ... pan to combine the fats. Lightly salt the ...

Heat grapeseed oil in a sauté pan ... the seared scallops one at a time to the bowl with the umeboshi wash, and toss until coated. To serve, place one scallop in the center of a small dish ...

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 ...

Add a few tablespoons of olive oil into the pan. Once the pan is hot take your scallops and then season them with salt and pepper. After being seasoned, place the scallops in the sauté pan.

where the chef/owner shows us how to master this Italian rice dish that's she's serving with a seasonal taste of pumpkin and some beautiful seared scallops. "It's very easy to make risotto," says ...

Divide among two small dishes. To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take ...