Tom Cremer of Clearwater, Fla., is looking for recipes for pan-fried scallops and baked scallops. Two readers are sharing recipes for him to try. The first is for fried scallops and comes from ...

Save this recipe for later Add recipes to your saved ... stir constantly until the colour turns light brown. Add the scallops and pan fry for 1 or 2 minutes on each side or until golden, but ...

Save this recipe for later Add recipes to your saved ... Heat half the olive oil in a pan and lightly fry the onion and garlic, making sure they don¿t colour. Add the celeriac and toss for ...

Pan fry the black pudding with just a little oil for approx 2 minutes each side, then place somewhere warm. Lightly oil the scallops and season with salt and pepper. Place in a very hot pan for 2 ...

Take this dish: pan-fried scallops with crispy chorizo, a one-pan recipe from The Seafood Shack by Kirsty Scobie and Fenella Renwick. They own a food truck in Ullapool, a small fishing village on ...

When the leeks are soft, add a few tablespoons of the vinaigrette to the pan and toss until the leeks are nicely coated. Cut the scallops in half horizontally. Heat the olive oil in a wide frying ...

Take this dish: Pan-Fried Scallops With Crispy Chorizo, a one-skillet recipe from “The Seafood Shack” by Kirsty Scobie and Fenella Renwick. They own a food truck in Ullapool, a small fishing ...

This quick and easy recipe features succulent pan ... I recommend using a Large Frying Pan, providing ample space for the scallops to sear evenly. Step 1 Begin by gently patting the sea scallops ...

The recipe calls for specific fresh herbs, but you can substitute your favorites or use just one herb. Serve the scallops with couscous or rice and/or a fresh green salad. Refrigerate for up to 1 day.

2. Add the peeled, quartered grapes, scallops and a splash of the wine just before serving to warm through. 3. Heat a frying pan with the olive oil. Once hot, season the fish with salt and pepper ...

Scallops always feel like a dish for a special occasion, but the truth is they couldn’t be easier to prepare. With a handful of ingredients and piping hot pan, you can have restaurant-quality ...

Runner beans, cauliflower, beetroot and squash all pair wonderfully with pan-fried scallops. The trick with pan-frying scallops is that they need to be fresh and they need to be relatively dry.