When they are well browned, transfer the bacon slices to paper towels and set aside (24). Keep the pan with the cooking juices. Finally, attend to the scallops: remove the muscle to obtain the ...

Struggling with the best way to sear scallops? One chef recommends a specific pan and oil combination that he swears works ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still ... Heat the oil in a small pan, add the shallot and cook it over a low ...

Heat grapeseed oil in a sauté pan (do not ... Flip the scallops over, and sear the other side 2 minutes, until brown. The inside should be barely cooked. Transfer the seared scallops one at ...

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 ...