These Scallop Tacos boast beautifully seared scallops on a bed of crunchy ... taco seasoning and sprinkle them with lime juice. Get the oil hot in the pan for about 3 minutes over medium-high ...

Remove from the pan, keep warm aside. Add the diced tomatoes, the vinegar and oil to create a vinaigrette. For the sea scallops : Season with salt & pepper. Use the same saute pan from the ...

lime juice and salt. Peel and blanch the asparagus and set aside. In another thick-bottomed pan, heat the oil and sear the scallops on both sides for about 30 seconds. Season with sea salt.

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 ...

After turning them over, let the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan so the scallops are evenly covered with butter. When the scallops ...

Add the kaffir lime leaves and leave to infuse for ... Heat a non stick frying pan until hot, lightly oil the scallops and fry for 1 minute then flip over, add the butter, and when foaming ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still ... Heat the oil in a small pan, add the shallot and cook it over a low ...

Set aside. For the Scallops Place a large skillet over high heat. Add a bit of canola oil to the pan. Lightly season the scallops with salt and cracked pepper and add half of them to the hot pan.

Add the kaffir lime leaves and leave to infuse for ... Heat a non stick frying pan until hot, lightly oil the scallops and fry for 1 minute then flip over, add the butter, and when foaming ...