MOBILE, Ala. (WKRG) — This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen, where Ricky Brimlow from Zeke’s Restaurant is cooking Pan-Seared Scallops. Located in Zeke’s ...

In a medium sauce pan, cover the butternut squash in water and cook for 20-25 minutes until soft. Strain the squash from the water and transfer to a small bowl. Smash the squash using a fork and ...

Sea scallops are bigger and meatier, and –– if they're caught in the wild –– will be more expensive, thanks to the deeper depths needed to retrieve them. Bay scallops are smaller and sweeter, coming ...

There always seems to be a lot of questions surrounding scallops, and one of the most common ones is how to get that perfect crust on the pan-seared seafood. To find out, Food Republic spoke to Allie ...

Prepare scallops: Pat dry and season lightly with salt and pepper. Pan-sear: Heat oil in a cast iron or stainless skillet over medium-high. Add scallops and sear 1 ½–2 minutes per side until golden ...

Divide the cauliflower into thick slices, also called making “steak size” about ¾” thick. Save whatever falls apart for the puree, about half of the total amount. Half used as steaks, half for the ...

Chef Tip: Scallops are really sweet so they don't need much in the way of seasoning. A little salt will do it but don't season until just before you put the scallops in the pan, as the salt will draw ...