Marinade the scallops with oil salt and pepper. Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, wait for 30 seconds and turn, the head should be ...

This makes it difficult to separate from the chorizo oil - an essential step in this recipe because the scallops are seared in chorizo oil. Spanish (aged) Chorizo, releases just enough flavorful ...

Heat grapeseed oil in a sauté pan (do not ... 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 ...

Turning our attention to dinner, a few apples can add a tasty touch to a Middle Eastern seafood dish. That’s what’s cooking ...

in a large sauté pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. Remove the small side muscle from the scallops, rinse with cold water ...

This recipe has influences ... 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 ...

Which is where Landmarc’s Marc Murphy and this recipe come in ... Smaller blues are best for pan frying. Look for the freshest specimens now and throughout the summer at Greenmarket’s Blue ...