Scallops this fresh are ideal for eating raw or very lightly seared, as in the recipe for seared ... clinging to the pan, and return the pan to the heat. Season the scallop slices lightly with ...

Perfectly cooked pan-seared ... your seasoned scallops in the pan and DO NOT TOUCH THEM until they are deeply browned on one side, about three minutes for an average-sized scallop.

Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet over medium-high heat, melt butter; saute scallops 3 to 4 minutes per side, or until browned and firm in ...

The delicate flavor and texture of the ­scallop ... pan in the oven for about 5 minutes, being careful not to burn the cumin. *Note: Cooking times will vary based on the size of the scallops and ...

Get the recipe: Scallop Shrimp Pasta With Burst Cherry ... Pineapple Salsa The Recipe Critic Honey garlic butter scallops get pan-seared and then coated in the most amazing honey garlic butter ...

There always seems to be a lot of questions surrounding scallops, and one of the most common ones is how to get that perfect crust on the pan-seared seafood. To find out, Food Republic spoke to ...

Top with the scallops, browned side up. Arrange a cauliflower slice on each scallop, spoon a little of the pan sauce over and garnish with the nutmeg. Serve at once.

To get a perfectly cooked scallop, start with a searing hot pan. While you can use any seasoning, salt is all it takes to make scallops sing. Once added to the pan, let the scallops sit without ...