Yukon gold potatoes 2 garlic cloves 1tbsp oil and butter Sauce: 1 whole zucchini 1/2 cup yogurt juice from 1/2 a lemon ...

Are you getting ready to binge watch "The Bear?" Why not take some inspiration from the show and make these scallops to dine ...

Step 1 Preheat the oven to 220°C (200°C fan) gas mark 7. Step 2 Melt 50g of the butter in a small pan that has a lid over a low heat. Add the shallots and garlic and cook, covered, until soft and ...

Broil the scallops for 90 seconds, remove the pan from the broiler (using a pot holder or towel, please), and add the espelette butter right in the middle of the pan.

Push down pastry centre with a clean tea towel, drop heat to 200C (180C fan), then return to oven to cook through (10-15 minutes). Heat a large heavy-based pan.

Starting with the first scallop that was placed in the skillet, flip each scallop. Cook for 1 to 3 minutes more, until the scallops feel just slightly springy when pressed. Transfer to a clean plate.

Cover tightly with foil and cook for 15 minutes, or until just beginning to become tender. Meanwhile, line your work bench with clean tea towels (dish towels). Remove the roasting tin from oven.

Add the scallops to the pan, season with salt and pepper, and cook until they have slightly browned, about 2 minutes. Pour in the Marsala wine, and simmer for 2 minutes, until slightly reduced.

These scallops wrapped in bacon are baked at 425°F for roughly 20 minutes. To do this, place them on a rack on a rimmed baking sheet, which allows the hot air to circulate around them evenly and ...

Set aside. For the Crispy Pork Belly: Cut the unsliced bacon into 1-inch x ¼-inch pieces (approximately the size of the scallop in thickness and double in length). Preheat the oven to 375°F.