These succulent shellfish are the perfect appetizer or main entree to a ... Here are a few delicious variations when making this pan seared scallops recipe: If you don't have cast iron skillet ...

What makes this dish into a full meal, instead of an appetizer, is the tomato sauce ... until they gain a golden-brown “crust.” Once the scallops are seared, remove them immediately from the pan and ...

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 ...

Sea scallops are usually the centerpiece of a dish and not an addition or appetizer like bay scallops would be. They steal ...

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.