If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.

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 ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

Place your scallops on a paper towel to remove moisture. This will prevent the scallop from boiling in its own juice. For maximum tenderness remove the bit on the side of the scallop. Sear ...

Divide the zucchini between four plates and top with the scallops. Sprinkle with black pepper and a little rough-flaked sea salt, then garnish with mint leaves or sprigs. Serve immediately.

The lemon pepper and lemon juice flavors are prominent and pair fabulously with the scallops. Quick, easy and very impressive! "Great for a relatively quick seafood meal." - Pat Fucile Seared Sea ...

I like this combination a lot. It’s a fresh summer dish where all the components seem to marry together beautifully. It’s a great way to stretch the “scallies” if they’re a bit lean on ...