Discover the art of perfectly seared scallops with this quick and elegant seafood dish, ideal for impressing guests or ...

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.

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 ...

Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.

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 ...

Scallops prepared to be eaten as fresh as sashimi were used for the recipe. To prevent overcooking, after cooking one side, cook the other side using the remaining heat. Naoya Higuchi ...

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.