If you're a fan of seafood, this Garlic Butter Baked Scallops recipe will become your new favorite! With a rich, buttery ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

Pour the garlic butter sauce over the scallops and serve immediately with lemon wedges. Here are a few delicious variations when making this pan seared scallops recipe: If you don't have cast iron ...

Sauté the scallops – do not over crowd the pan (you will most like need to do this in two batches, adding more oil and butter to the pan) 2 minutes on each side – do not over-cook the ...

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.

When the butter melts and sizzles, swirl the pan to combine the fats. Lightly salt the scallops and place immediately in the skillet. Let the scallops cook undisturbed for about two minutes - they ...

Quick-cooking scallops are an elegant and easy main, especially here with sweet sautéed fennel complemented by a lemony butter sauce flecked with briny capers. Best of all: This tasty dinner can ...

Whether you use frozen scallops or fresh scallops, the important thing is to bring them to room temperature before cooking. For frozen scallops, it is best to thaw them overnight in the ...

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 ...