Crispy golden crust, buttery tenderness—scallop perfection is just minutes away. Join Chef Jean-Pierre as he walks you ...

Every now and then, I want a meal that feels like I’m eating at a coastal restaurant—something elegant, light, and packed ...

Working in 2 batches if needed, arrange scallops in pan, spacing evenly apart, and cook, undisturbed, swirling pan occasionally and adding more oil if needed, until golden brown underneath ...

To avoid that, this recipe only exposes the scallops to direct heat ... golden side up. 3. Once the scallops are removed from the pan, add the red chile flakes, shallots and garlic to the olive oil.

Note: Scallops cook quickly in a carbon steel or stainless steel skillet. If you want to use cast iron instead, preheat the skillet for a good 10 minutes before adding the scallops. The Espelette ...

Place the pan over a small bowl of hot (but not boiling) water, to keep it warm while cooking the scallops. Use paper towels to dry each scallop thoroughly (if it's moist, it won't brown well in ...

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.

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 with butter. When the scallops ...

Reserve. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Heat the butter and oil to a large, heavy skillet over high heat. Salt and pepper the scallops.

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 ...