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.

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.

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most ...

Sea scallops are a type of bivalve mollusk that ... Pat out the excess moisture before pan searing. Taking out the moisture will give you the golden, crispy-topped scallops you thought you ...

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 ...

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 ...

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.

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 ...

(WSVN) - Turning our attention to dinner, a few apples can add a tasty touch to a Middle Eastern seafood dish. That’s what’s cooking tonight, as we grab a Bite with Belkys.

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat ...