Treat yourself to restaurant-quality scallops at home! Crispy sear, nutty brown butter, garlic, and a touch of lemon. Ready in just 25 minutes!

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're ... This beurre blanc ("white butter") sauce uses French beurre aux algues ...

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.

A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers the perfect balance of flavors. The sweet corn and leek risotto paired with a rich brown butter sauce ...

Then add the cold butter, stirring to emulsify. 4. Nestle the scallops into the sauce with the seared side up and bring the temperature down low, covering for 2 minutes to bring the scallops up to ...

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 ...

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 ...