from swordfish to scallops. It's light, bright, and easy to pull off." A combination of tangy lemon, salty capers, and plenty of garlic comes together to make both a marinade and a pan sauce that ...

Slowly add the milk to the pan ... remaining scallops. Season the cooked scallops with the lemon juice, and the remaining salt and pepper. To serve, spread a few tablespoons of the sauce onto ...

Return the pan to a high heat, and add the lemon juice. Allow the lemon, caper and butter sauce to bubble in the pan for 30 seconds, then pour over the fish and mash to serve. Batter up!

Seafood agnolotti: In a medium-size sauté pan ... scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still ... This beurre blanc ("white butter") sauce uses French beurre aux algues ...