These classic seared scallops with chile garlic butter ... Then, we whip up that rich, flavorful sauce by melting butter in the same pan and adding minced garlic, finely chopped red serrano ...

Pour the garlic butter sauce over the scallops and serve immediately with lemon wedges. Here are a few delicious variations ...

Coming in a close second are the seared scallops with garlic ... add garlic and baste scallops with garlic butter. Remove scallops from the pan, and drizzle with the remaining garlic butter.

Coming in a close second are the seared scallops with garlic butter. Choosing the right scallops ... This step and placing them in a pre-heated pan are the keys to achieving a golden crust.

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared ... When the butter melts and sizzles, swirl the pan to combine the fats.

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 with butter. When the scallops ...

Set aside. For the Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan. Lightly season the scallops with salt and cracked pepper and add half of them to the hot pan.

butter, and ¼ teaspoon salt and pepper. Add pea mixture to bag with scallops. Seal bag using a vacuum sealer or the water displacement method. (Slowly lower the food-filled bag into a pan of ...