This step depends on which kind of scallop -- outside of the two main types, sea scallops and bay scallops -- that you get.

Sea scallops are a type of bivalve mollusk ... medallions of meat and they’re often more tender. “Wet” and “dry” scallops don’t refer to a type of scallop or its preparation for ...

Heat the olive oil in a large skillet over medium high heat. Pat the scallops very dry with paper towels, then season with salt and pepper. Add the scallops to the hot pan and sear on each side ...

½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

Yes, scallops can be served without a blanket of bacon! A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers the perfect balance of flavors. The sweet corn ...

Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them ...

Cut the scallops into 1cm pieces ... Soak in water for 2 to 3 minutes. Drain and pat dry. 2. Cut the red bell pepper into bite-size pieces. Shred the myoga and soak briefly in water, drain ...