Seared scallops with spicy coconut recipe from Dallas resident Chef Maryam Ishitaq, who is competing on Next Level Chef.

½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

Heat oil or butter in a large pan over medium high heat. Sear scallops until golden, about 3 minutes per side. Add cream, Italian seasoning, parmesan, spinach and sundried tomatoes to the pan and ...

Chef Jyll brings you an elegant appetizer for two, featuring decadent scallops in an amazing white wine garlic butter pan sauce. Heat the olive oil in a large skillet over medium high heat.

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

The sweet corn and leek risotto paired with a rich brown butter sauce enhances the fresh scallops for a warm and unique meal. Find more seafood recipes in The Catch ... Marlin Group emails to receive ...

Fill a large pot with water and bring to a boil ... Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook ...

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 ...

The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters ... and which, for this recipe, you can just mix in citrus zest and juice. I love the traditional ...

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, shrimp, and lobster and cook about 4 to 5 minutes ...