Hardly anything is more luxurious than buttery, garlicky seared scallops ... To serve the scallops over pasta, first choose a long-strand pasta like angel hair, bucatini, or linguini.

Seared sea scallops with garlic olive compote exude ... We enjoyed those succulent sea scallops over a bed of Angel hair ...

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 ...

Top off with the seared scallops. Serve hot. For the full post, visit Chef Billy Parisi. Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those ...

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 ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...