Sea Scallops - fresh dry sea scallops, no brine.; Olive Oil - preferred bottle of extra virgin olive oil or 2nd press olive oil.; Butter - salted or unsalted butter.; Mayonnaise – use Japanese ...

This quick and easy recipe features succulent pan-seared scallops brushed with a homemade teriyaki sauce and topped with fresh green onions, delivering a restaurant-quality taste in under 10 minutes!

If you can't find it, make the beurre blanc with 125g salted butter and, just before you take the sauce from the heat, add a good pinch of shredded nori (Japanese dried seaweed).

Sear the scallops over a high flame for one to two minutes, or until they’re medium brown, then turn them over to sear the other side. Adjust the heat if they’re browning too quickly. 6 /9 ...

No one would call Hamono the best sushi restaurant in Portland. But everything we tried was good enough, from the tuna ...

Cut each scallop in half horizontally. Set a large skillet over high heat for 3 minutes. Add the vegetable oil and heat until smoking. Add the scallop slices to the skillet and sear for 1 minute.

There are also a variety of special rolls ($14-$22) such as the Kyoto (spicy crabmeat, mango, shrimp tempura, topped with seared scallop, red tobiko, soybean seaweed and special sauce), Pink Lady ...

A New Modern Japanese Restaurant Opens in Hollywood With a Striking Brutalist Design Stunning seafood, flame-seared wagyu, and exquisite cocktails are on the menu at Rokusho by Mona Holmes ...