To promote browning when grilling scallops, skewer them. This also makes it easier to turn many scallops at one time. Thread the scallops onto doubled skewers so that the flat sides of each scallop ...

Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch suggests preparing the scallops and sauce separately before serving. "Light, bright sauces are generally best ...

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most like ...

1 1/2 tablespoons All-Purpose Basil Pesto (see recipe) or purchased pesto 2 tablespoons olive oil Salt Freshly ground black pepper 2 pounds large sea scallops 2 tablespoons Balsamic Glaze (homemade or ...