Some recipes hold a special place in your memory—and for me, Coquilles St Jacques is one of them. This elegant French dish of bay scallops with mushrooms was a Sunday treat growing up ...

Scallops should be firm. In the same pan add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and toss in the mushrooms are caramelize. Once they are brown add in the shallots ...

Divide among plates; set scallops on top. Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Step 4: Season to taste. For the scallops: Step 1: Soften the radish & mushroom slices in a pan with a little butter & season. Step 2: Sear the scallops on both sides in a hot pan until golden ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.

Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only until scallops turn from translucent to just barely ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...