Using a large saute pan over medium high heat ... top with Julienne vegetables. Spoon Orange caramel sauce on plate around vegetables and place scallops on top of sauce. Drizzle Beurre blanc ...

Perfectly cooked pan-seared scallops are a beautiful thing ... would best compliment your seasoning. Use a large spoon to baste the scallops with the butter continuously while they finish cooking ...

Add the Calabrian chili citrus jus to the pan and cook for another 30 seconds until the sauce thickens around the corn mixture. Spoon the corn/sauce mix into the scallop shells. Top with the ...

Season scallops with sea salt and cracked black pepper and set to the side. In a skillet pan over medium ... With a back of a spoon, swipe once across plate. Place seared scallop on top.

I use about half a fresh red chili ... spoon to remove it from the pan and set it to one side. Discard most of the chorizo oil from the pan, retaining about a teaspoon full to cook the scallops.

until seared on the outside and just cooked and opaque in the center. Put all the scallops in the pan and turn down the heat. Add the vodka and reduce the liquid to a glaze. Add half of the sauce ...

until seared on the outside and just cooked and opaque in the center. Put all the scallops in the pan and turn down the heat. Add the vodka and reduce the liquid to a glaze. Add half of the sauce ...

Using a slotted spoon, transfer the ... until the scallops are firm to the touch. Remove the skillet from the heat and plate. Pour any pan drippings over the tops of the scallops, if desired.

Heat a non stick pan over high heat and add 2 tablespoons grape seed oil Be sure scallops are very dry and season with salt & fresh pepper When oil is rippling but not smoking add scallops to pan ...