Seared scallops sound fancy, but are actually pretty easy to make. On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales ...

This simple recipe pairs seared scallops with fennel and lemon, which are made into a bright, crunchy, herby relish to garnish the buttery shellfish. Served on a bed of arugula, it's almost like a ...

For seared scallops: Heat a well seasoned cast iron (or other heavy, seasoned) skillet over medium high heat. Dry the scallops on a piece of paper towel and season with salt and pepper.

Seared scallops24 dry-packed U/10 scallops1/4 cup grapeseed oilSalt and black pepper, to taste1 Preheat oven to 400 degrees F. Season the scallops with salt and pepper. Using a large saute pan ...

Preparation 1. Put a pan on high heat and add a layer of oil to coat the bottom. Pat the scallops dry with a paper towel and then sprinkle flaky salt on both sides.

Heat olive oil in a skillet or frying pan over a high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes ...

Season scallops with salt. Using some leftover bacon fat, sear the scallops on medium/high heat until caramelized on each side (1-2 minutes each side). Set the scallops aside and keep warm.

12-16 fresh sea scallops, cleaned and patted dry; 1 stick (½ cup) salted butter; 1½ cups dry white wine; 1 cup arborio rice; ...

Yes, scallops can be served without a blanket of bacon! A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers the perfect balance of flavors. The sweet corn ...