Check the seasoning. Warm the mustard shallot sauce. Heat the frying pan with the tablespoon of oil. Once hot, sit the scallops in the pan, making sure the maximum heat is maintained, which will ...

Introduction There’s something deeply satisfying about perfectly pan-seared scallops. Golden on the outside, tender inside, ...

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 ...

Add delicate seared scallops, or fresh shrimp ... and duck breasts in spicy tamarind sauce. South Indian techniques that carry over include sauteing mustard seeds in oil until they pop, then ...

Drizzle the Vanilla Vinaigrette around the scallops and serve. Place the oil, vanilla bean pods and seeds into a small sauce pan over ... honey, Dijon mustard, garlic and tarragon leave and ...

On any given day, a peek inside my fridge would reveal little more than some domestic bottled water, imported condiments (Thai chili sauce, tarragon mustard ... or toss a few scallops into ...

Add the scallops and toss to coat. In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and chile-garlic paste. In another small bowl, combine the ...