Best Seared Recipes | Seared Recipe Ideas

More On Seared

The halibut in this dish stands up on its own, with just a tad of butter added to the end. It lets its counterparts do most of the work, with the crispy Brussels sprouts providing texture and the citrusy yuzu beurre blanc adding a burst of fresh flavor. 

Recipe Intro: 
To keep splatters down, buy dry-packed scallops, if available. Serve with sourdough bread and purchased fresh fruit salad.
Main Image: 
by
Alison Lewis, Cooking Light SEPTEMBER 2005
Recipe Intro: 
If you are low on these spices, save a little money and buy a Southwestern spice blend. It gives your food a kick and can even be found in no-salt varieties.
by
Oxmoor House Healthy Eating Collection, Oxmoor House 2004
Recipe Intro: 
From Country Home Magazine - what a lovely seafood dish!
Main Image: 
by
loof
Recipe Intro: 
Two things are important when searing any food: Use a very hot skillet, and cook the food in small batches. The high heat seals in the juices so that the food browns quickly.
by
The Complete Step-by-Step Low Carb Cookbook, Oxmoor House 2005
Recipe Intro: 
Two things are important when searing any food: use a very hot skillet, and cook the food in small batches. The high heat seals in the juices so that the food browns quickly.
by
Oxmoor House Healthy Eating Collection, Oxmoor House 2003
Recipe Intro: 
Epicurious. I love greens!
Main Image: 
by
dicentra
Recipe Intro: 
This is my favorite way to cook a rump roast and many years ago, our local butcher told me how to fix this. In my opinion, a rump roast is the very best cut for a roast and it has never failed me! I like to sear it first to seal in the juices.
by
Irish Rose
Recipe Intro: 
This recipe uses a dry rub instead of a liquid marinade, giving the steaks a distinct garlic and herb flavor.
by
Oxmoor House Healthy Eating Collection, Oxmoor House 2004
Recipe Intro: 
Seared Albacore Sashimi
by
sandor72
Recipe Intro: 
This recipe comes from Nick’s Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks.
Main Image: