When I want something impressive, spicy, and ready in under 30 minutes, these Seared Scallops with Spicy Cajun Cream Sauce ...

Every now and then, I want a meal that feels like I’m eating at a coastal restaurant—something elegant, light, and packed ...

This recipe has influences ... After turning them over, let the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan so the scallops are evenly covered ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still ... Heat the oil in a small pan, add the shallot and cook it over a low ...

This is a visually stunning and delicious dish, and if you’ve got some Espelette butter in the fridge, the whole recipe ... oil to the pan, and once it is smoking, season the scallops with ...

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...

Heat grapeseed oil in a sauté pan (do not ... 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 ...

For those wanting to ease into the deep end, this recipe ... the scallops undisturbed for three minutes, then check them occasionally until they gain a golden-brown “crust.” Once the scallops are ...

in a large sauté pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. Remove the small side muscle from the scallops, rinse with cold water ...