Scallops should be firm. In the same pan add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and toss in the mushrooms are caramelize. Once they are brown add in the shallots ...

The Dynamite’s lemon butter scallops, mushrooms and spicy mayo are a melt-in-your-mouth combination with just the right kick. And to top it off, the meal itself is an experience: The dish is ...

To serve, divide the mushrooms among four serving plates. Spoon over the scallops and their sauce and sprinkle over the crisp migas. Finish with a sprinkling of chopped oregano and sweet paprika.

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For the sea scallops : Season with salt & pepper. Use the same saute pan from the mushrooms, cleaned and dried with a paper towel. Heat inside a touch of oil, when very hot, add the sea scallops ...

Remove the conpoy from the water and squeeze out the excess moisture before shredding the scallops ... salt and stir-fry over high heat until the mushrooms lose their moisture, then reabsorb ...

half mushroom, then a scallop, followed by bacon-wrapped fish, spring onion, scallop, followed by fish, spring onion, scallop and lastly a half mushroom. Season with flaky sea salt, drizzle with ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops. Season to taste with sansho, salt, and pepper. Set aside ...