Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, wait for 30 seconds and turn, the head should be nicely seared with a golden-brown colour. 3. Add ...

Reserve. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Heat the butter and oil to a large, heavy skillet over high heat. Salt and pepper the scallops.

Flip the scallops over, and sear the other side 2 minutes, until brown. The inside should be barely cooked. Transfer the seared scallops one at a time to the bowl with the umeboshi wash ...

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 ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...