A little bit of finesse is required to cook scallops, and these are some common cooking mistakes that would ruin your ...

To achieve a good sear on your scallops, you need the pan to start off ripping hot, and that means you need a cooking oil that can take the heat. Butter has a relatively low smoke point ...

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 ...

Bake in the very hot oven until the butter is sizzling and the scallops barely cooked, 4-5 minutes approx. Serve immediately with a squeeze of lemon juice. Feast on delicious recipes and eat your ...

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat ...

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 ...

A scallops search on bite.co.nz produced this Listener recipe that is just the right amount of special for this time of year. It makes a great entree or lunch dish served with a crisp glass of ...

To make the crispy saltbush, heat 3cm of neutral oil (grapeseed or rice bran) in a small saucepan, then fry the saltbush sprigs until deeply green and crispy. Drain on paper towel and reserve for ...

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 ...