If you add too many scallops to the skillet, they won't sear properly. Don't move the scallops around in the skillet while they're cooking. This will prevent them from forming a crispy crust.

Start with the first scallops that you place in your skillet and turn them clockwise. Cook the other side a minutes or so.

Pan-grill the scallops for a few minutes on both sides ... drizzle with extra virgin and sprinkle each plate with a few flakes of sea salt. First make the artichoke purée. Cook the artichokes ...

Swirl the pan so the scallops are evenly covered with butter ... Sprinkle with black pepper and a little rough-flaked sea salt, then garnish with mint leaves or sprigs. Serve immediately.

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They're also a good complement to hearty flavours such as bacon, chorizo, black pudding or ...

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.

Cover the sauce and keep it warm. 4. Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add half of them to the skillet. Cook over high heat ...