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If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons of the...
Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan.
Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan.
Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned....
Scallops Provencal Recipe courtesy of Ina Garten Total: 15 min Prep: 5 min Cook: 10 min Yield: 3 servings Level: Easy Ingredients 1 pound fresh bay or sea scallops Kosher salt and freshly...
Pat scallops dry with paper towels and season generously on both sides with salt and pepper. Heat two 12″ sauté pans over medium-high heat. Add 2 Tbsp. grapeseed oil to each pan, and when oil is almost smoking hot, add half the scallops to each pan.
But at that hour, I need something I can prepare really fast! Seared Scallops & Potato Celery Root Purée is the perfect dish. I make the purée in advance and gently reheat it while I sear the scallops in a big sauté pan - and dinner is ready in no time.
Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan.
Bring the South of France to your own home with Scallops Provencal (it's one of Ina Garten's favorites!)
How to Make Ina's Seared Scallops with Truffled Potato Celery Root Puree | Looks so fancy, but Ina Garten shows how simple this scallop dish is! Subscribe to discovery+ to stream all of your favorite #BarefootContessa episodes:... | By Food Network | - Potato and celery puree and seared scallops-- I've got three cups of leeks that I sauteed.