Garlic Butter Cast Iron Scallops are ready in minutes ... This recipe uses the larger Sea scallops, not the small Bay scallops. The difference between seas scallops and bay scallops are that ...

Scallops Provençal is a classic and elegant way to prepare the luxurious shellfish. Even better, the buttery sauce can be ...

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 ...

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.