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For best results, use big sea scallops and thin-cut, conventional bacon, but feel free to swap out the herbs for whatever you like Get the Bacon-Wrapped Scallops recipe . Photographer: Lucy Schaeffer.
Get the Bacon-Wrapped Scallops recipe. Photographer: Lucy Schaeffer. Food Styling: Brooke Caison. ... Get the Spinach Puffs recipe. Andrew bui . Baked Falafel Bites With Spicy Tahini Dip.
For best results, use big sea scallops and thin-cut, conventional bacon, ... Get the Bacon Spinach Dip recipe. PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE. Fondue Bites.
Recipes for chicken paillard (sauteed chicken cutlets with mustard-cider sauce), and pan-seared shrimp with garlic lemon butter. Featuring an Equipment Corner covering cookware cleaners, a Tasting Lab on chicken cutlets, and quick tips for non-alcoholic white wine substitutes.
Drain the pasta and transfer it immediately to the skillet with the scallops. Turn the heat on high and cook the pasta and the sauce together for 1 minute. Turn off the heat, add the parsley, lemon juice, and bacon, and toss again to combine. Season with salt and pepper. Serve warm. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.
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In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops and sear for 4 minutes or until golden brown.
In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad.