The sauce can be prepared and refrigerated up to 2 days in advance and gently reheated over low heat. Refrigerate the scallops and sauce separately for up to 2 days. Separate the dark greens from ...

Get the recipe: Creamy Tuscan Spaghetti With Jumbo Scallops Fox and Briar Sweet, buttery and delicate sea scallops are quickly seared in a hot pan, then a simple lemon, butter and garlic sauce is ...

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 ...

A Japanese chef made sauteed scallops with cream sauce comprising white wine, scallions, fresh cream and a dash of oyster sauce. Looking back, Higuchi said the way the chefs on the show pursued th ...

Personal injury attorney Stewart Vance from the Vance Law Firm is in studio to answer your legal questions. Pam Kyser and Joni Lolley talk more about what to expect from the event. Personal injury ...

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 a time to the bowl with the umeboshi wash ...

Take your dinner up a notch with this fancy and easy recipe for Bistro Pan-Seared Scallops. Perfectly cooked scallops are made even better with a flavor-packed sauce that you won't want to miss a ...

XO sauce is a Cantonese condiment that was named to evoke a sense of luxury. It contains expensive ingredients: primarily dried scallops (conpoy) along with dried shrimp and sometimes, dried ...