These classic seared scallops with chile garlic butter, brought to us by recipe developer Catherine Brookes, are perfectly tender and packed with incredible flavors. The scallops are perfectly ...

Remove the skillet from the burner and transfer the scallops to a serving platter. Pour the garlic butter sauce over the scallops and serve immediately with lemon wedges. Here are a few delicious ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still ... This beurre blanc ("white butter") sauce uses French beurre aux algues ...

Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was ...

A serving of seared scallops ... season the scallops generously." Now they're ready to be placed in a hot pan with "a high-smoke-point oil and a little butter." Different oils can serve different ...

- 4 to 5 cups chicken or vegetable stock - 1 teaspoon olive oil - 3/4 pound onion, finely chopped - 1 large clove garlic, ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

I like this combination a lot. It’s a fresh summer dish where all the components seem to marry together beautifully. It’s a great way to stretch the “scallies” if they’re a bit lean on ...

Reduce heat to medium and add butter, garlic and half the thyme ... pan and continue basting fish 1 minute more. To serve, set seared fillets in center of four plates. Arrange marinated cucumbers ...

Stir in labneh and season with salt. Make the spiced honey-butter: In a small pan over medium heat, toast coriander seeds and black peppercorns, shaking often, until fragrant, 1-2 minutes.