Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...

You’ll start by searing scallops on one side over high heat to develop a golden brown crust, then build a sauce from salty chorizo, lots of garlic, and bright Sun Gold tomatoes (you can use any ...

Tender scallops are basted with peach-pineapple pepper jelly and orange ... no longer than 20 minutes to prepare. This ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...

and garlic butter sauce. You'll be surprised by how adding a little bit of it can transform any meal. Instead of roasting ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...

Remove the prawns and scallops and keep warm. 5. Add the tomato concasse ... whisk in the butter. 8. Place the prawns and scallops into the sauce and reheat (do not boil!!!!!).

For his elegant starter, Jean-Georges Vongerichten ingeniously combines raisins, capers and butter as a sauce for sautéed scallops. He seasons the sauce with sherry vinegar, which adds wonderful ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce.

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...