These bay scallops are coated in my signature handcrafted dynamite sauce, then baked to golden perfection! Quick and effortless to prepare, this dish brings the vibrant flavors of your favorite ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Scallops are a delicious option for seafood lovers. I've only ever had them cooked correctly a few times, but on those ...

3. Prepare the Scallops and Caviar Sauce: Preheat the oven to 325°. In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over ...

Allow to infuse while preparing the scallops. If using bay scallops, slice each scallop into two. If using larger varieties of scallops, dice them. Add scallops to marinade and toss gently to coat.

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...