In a large skillet, heat the canola oil until shimmering. Pat the scallops dry and season with salt and pepper. Cook the scallops over high heat until browned and crusty, 2 to 3 minutes.

Get ready to impress with my Teriyaki Scallops! This quick and easy recipe features succulent pan-seared scallops brushed ... by adjusting the ratio of Japanese sake and sweetener.

Apart from a small amount taken in the North Pacific, large scallops in our market come from New England, though the North Atlantic sea scallop ... raw or very lightly seared, as in the recipe ...

Nakama Japanese steakhouse and sushi bar offers a different take on scallops. Try something different than the ever-popular California roll with their Spicy Hotate, or try the Seared Sea Scallops ...

A staple in Japanese cooking ... For this dish, miso butter is served with simply seared sea scallops, though it would pair nicely with shrimp, any firm-fleshed white fish, or even chicken.

The two most common varieties of scallops are bay and sea scallops. The names refer to where the scallops were harvested, regardless if they are wild or farmed. Bay scallops tend to be smaller and ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment ... and top with the scallops. Sprinkle with black pepper and a little rough-flaked sea salt, then garnish ...

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 ...