The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan. Ingredients Cooking spray 1 1/2 pounds dry sea scallops, patted […]
Celery is such an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor. For ease and speed, we advise slicing thinly on a mandoline. To slice by hand, line up 3 stalks side-by-side […]
A hot skillet is key to a deep golden sear on the scallops. Prepare the Warm Fruit Salsa in the same skillet as the scallops for an easy one-pan cleanup. Jasmine rice rounds out the meal. Ingredients 12 large sea scallops (about 1 1/4 pounds) Cooking spray 1/4 teaspoon freshly ground black pepper 1/8 teaspoon […]
Ingredients 8 ounces uncooked spinach fettuccine 1 1/2 pounds sea scallops 3/4 teaspoon freshly ground black pepper Cooking spray 2 tablespoons extravirgin olive oil 1 tablespoon Dijon mustard 1 tablespoon chopped fresh basil 1/4 teaspoon salt 3/4 cup dry white wine or low-sodium chicken broth 1/3 cup finely chopped green onion (about 2) 3 tablespoons […]
Ingredients 8 ounces uncooked spinach fettuccine 1 1/2 pounds sea scallops 3/4 teaspoon freshly ground black pepper Cooking spray 2 tablespoons extravirgin olive oil 1 tablespoon Dijon mustard 1 tablespoon chopped fresh basil 1/4 teaspoon salt 3/4 cup dry white wine or low-sodium chicken broth 1/3 cup finely chopped green onion (about 2) 3 tablespoons […]
Ingredients 8 ounces uncooked spinach fettuccine 1 1/2 pounds sea scallops 3/4 teaspoon freshly ground black pepper Cooking spray 2 tablespoons extravirgin olive oil 1 tablespoon Dijon mustard 1 tablespoon chopped fresh basil 1/4 teaspoon salt 3/4 cup dry white wine or low-sodium chicken broth 1/3 cup finely chopped green onion (about 2) 3 tablespoons […]
Ingredients 30 sea scallops (about 2 1/4 pounds) 4 medium red bell peppers (about 2 pounds) 2 cups fat-free, less-sodium chicken broth 1/2 cup dry white wine 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil, crumbled 2 tablespoons chilled butter, cut into small pieces 1/4 teaspoon salt Cooking spray Fresh basil (optional) Preparation […]