Butter is good for flavor and color, but what scallops need at the beginning of the process is cooking oil. A best practice ...

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 ...

The puree gets returned to the pan to reduce to a velvety, pale green sauce fragrant with a grassy essence that chimes of spring. Spread onto a plate and topped with juicy, seared scallops — a ...

Set aside. For the Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan. Lightly season the scallops with salt and cracked pepper and add half of them to the hot pan.

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat ... Top off with the seared scallops. Serve hot. For the full post, visit Chef Billy Parisi.