For stir-fry ... to the vegetables. Cook for approximately five minutes or until vegetables are just tender. Again, deglaze the pan with white wine. Layer vegetables, rice and scallops on a ...

and roughly chopped 100g unsalted butter 12 scallops, shucked, cleaned and left in the half shell vegetable or corn oil, for frying 200g Jerusalem artichokes, peeled if the skins are rough and ...

Cook the scallops in a hot pan with some vegetable oil for about 2 minutes on either side. Dust the scallops with the flavoured breadcrumbs and place the scallop on top of the vegetables.

Heat the vegetable ... pan is very hot, cook the scallops for about 20 seconds on each side or until golden. Be careful not to overcrowd the pan or the scallops will stew instead of pan-fry.

These 27 Vegetable-Packed One-Pan ... and vibrant veggies, it’s ready in under 30 minutes and pairs beautifully with rice, ...

Find the Best Side Dishes & Pairings From zesty citrus salads to creamy mashed potatoes, there are endless ways to serve ...

Take this dish: Pan-Fried Scallops With Crispy Chorizo, a one-skillet recipe from “The Seafood Shack” by Kirsty Scobie and Fenella Renwick. They own a food truck in Ullapool, a small fishing ...