Recipe from aboutseafood.com 2 tablespoons minced onion 1 tablespoon white-wine vinegar 1/4 cup water 1 teaspoon ground coriander 1/2 stick ( 1/4 cup) cold unsalted butter, cut into 4 pieces 3/4 pound sea scallops Canola or olive oil for brushing the scallops 2 tablespoons minced fresh coriander In a small heavy saucepan, simmer onion, vinegar, … Continue Reading →
When Brussels sprouts aren’t to be had, simply sauteing tart greens with the bacon makes a great foil for the scallops. The success of this dish totally depends on the size of the pan. Use the largest saute pan you have. To get a golden sear, it is essential not to crowd the Brussels sprouts … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 25 minutes. After adding the sauce to the skillet, cook it for a minute; the cornstarch will thicken the sauce, helping to coat the ingredients. Plus, there won’t be a pasty taste. Coarse salt and ground pepper 1 cup long-grain white rice 1/4 cup rice vinegar 1/4 … Continue Reading →
(Serves 4) PREP TIME: 10 minutes. TOTAL TIME: 20 minutes. Coarse salt and ground pepper 12 ounces spaghetti 4 tablespoons butter 4 leeks (about 1 pound), whites and tender green parts halved, thinly sliced and washed well 1 garlic clove, minced 1 pound bay scallops, patted dry 1 teaspoon lemon zest, plus 1 tablespoon fresh … Continue Reading →
4 teaspoons lemon zest 5 tablespoons fresh lemon juice 1 1/3 cups grated Parmigiano Reggiano cheese, divided 1 cup flat leaf parsley leaves 1/4 cup basil leaves plus 4 basil sprigs for garnish 1/2 cup olive oil plus 2 to 3 tablespoons extra for sauteing the scallops 2 medium garlic cloves, peeled Kosher salt 1 … Continue Reading →