One strategy to avoid accidentally overcooking bay scallops is to turn to pan frying or deep frying recipes. "Your goal is to ...

I love to throw in a little butter and maybe some aromatics and baste just a little to finish cooking the scallops." "Someone out there has probably invented a method where crowding a pan with ...

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.

Heat the oil in a frying pan over a medium heat. Fry the scallops for 1½ minutes on each side. Add the butter and fry until golden. To serve, scatter the cauliflower florets onto a serving dish ...

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

Turning our attention to dinner, a few apples can add a tasty touch to a Middle Eastern seafood dish. That’s what’s cooking tonight,<a class="excerpt-read-more" href=" More ...

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 I make this dish with scallops, though, I prefer to sear them before topping them with the mayonnaise. I sear them briefly in the pan, so the flesh is mi-cuit (half-cooked), with a raw core.

Flip the scallops and season with salt. Add 4 tablespoons butter to the pan and allow it to brown. Finish by adding one-half cup white wine and carefully cooking until the scallops are just done.