o use on the raw scallops while grilling. Reserve the rest
nything, just take out the scallops from the fridge, rinse well
nd sea salt over the scallops. Place scallops in the pan and
Rinse the scallops and pat them dry.
efore al dente.
Season scallops with salt and pepper. Heat
Take the scallops out of the fridge and
eat to high.
Pat scallops dry with paper towels.
n very hot pan. Season scallops or shrimp with salt and
ver medium-high heat. Season scallops with salt and remaining piment
edium-high heat. Season the scallops with salt and pepper and
hey are frozen.
Rinse scallops and pat dry with paper
Rub scallops with cumin, salt and pepper.
ith cooking spray. Season the scallops with salt and pepper. Add
s to actually sear the scallops. You'll know it's
e your seasoning for the scallops.
Make sure to pat
o 200C/400\u00b0F Rinse scallops (remove coral and set aside
ith salt and pepper. Sear scallops and foie gras in hot
ven to 350\u00b0F. Remove scallops from shells. Arrange empty shells
season scalops with salt and fresh pepper.
Heat the flavored oil in a skillet over med-high heat.
Add scallops and saute.
Drizzle with lemon juice and set aside.
Make the vinaigrette by whisking together the rasp.
vinegar, dijon mustard, sugar, salt, pepper and poppyseeds.
Add olive oil in a steady stream.
Set aside.
Toss the lettuce, scallops, mushrooms, walnuts and raspberries.
Pour vinaigrette over the top or pass it around.
old water. Pat the scallops dry with paper towels; surface