This shellfish can make you selfish for it when it's served in its own element with the aerated black garlic hollandaise. It's both simplicity and wholesome-ness in a bite. Marinade the scallops with ...

Kalamata olives, garlic, lots of it, sun-dried tomatoes, basil, parsley, and balsamic vinegar are the perfect pairing for ...

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 ...

Use a slotted spoon to remove it from the pan and set it to one side. Discard most of the chorizo oil from the pan, retaining about a teaspoon full to cook the scallops. Pat the scallops dry with ...

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 ...