Scallops Provençal is a classic and elegant way to prepare the luxurious shellfish. Even better, the buttery sauce can be ...

Remove the scallops to a large plate and then continue with the recipe. In the same skillet ... lemon juice and capers. Cook for just a minute or two. Taste for seasoning – I usually add ...

Place the pan over a small bowl of hot (but not boiling) water, to keep it warm while cooking the scallops. Use paper towels to dry each scallop thoroughly (if it's moist, it won't brown well in ...

Scallops served with a curry cream on a crisp potato wafer and tangy keri. Take juices left in pan and work into a fry of shallots, garlic and malt vinegar with heavy spices from the spice mixture.

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you ... non-stick frying pan over a medium heat and cook until it starts to turn golden-brown.

This recipe has influences from all over the place ... After turning them over, let the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan so the ...

Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

Add chopped broccoli and stir to coat with butter. Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only ...