Read more: 13 Different Ways To Cook Fish To dry your frozen scallops after thawing them out ... will also do if you're short on time), simply use a paper towel to pat each scallop dry.

I have always been leery of cooking scallops because I found them to be tough, rubbery and a bit bland, until a friend brought over a surprise dish of pasta with scallops in garlic cream sauce. Yum.

This recipe has influences from all over ... made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean zucchini (also called Korean squash) has glossy ...

Take the scallops from the pan, then add the roe. Cook for about 30 seconds on each side, then take the roe from the pan. If using an oven grill, heat it to high. Spoon some of the mayonnaise over ...

Use blacking season of choice, place each scallop into the seasoning     using a spatula, gently place scallops face down in ...

Sear these scallops before transferring them to the broiler and basting them with espelette butter — a quick and easy seafood recipe from "How to Cook All the Finest Things in the Sea" by Ari Kolender ...

Season the scallops with salt and add half of them to the skillet. Cook over high heat until richly browned, about 1 1/2 minutes per side. Transfer to a plate and keep warm while you cook the ...

Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.

Heat a heavy based pan (or the barbecue) till very hot, slide the scallops in and cook for 30 seconds ... but here's a very simplified recipe - this will make about two cups worth.