1,337 searing recipes

Shrimp with mango and basil sears turmeric-spiced shrimp and tosses them with ripe mango cubes, scallion greens, and fresh basil. Tropical-bright weeknight dinner.

Not Just Regular Beef Stew: a refined version with seared tenderloin cubes, red wine, clove-studded onion, and grated potato as a natural thickener. Pearl onions and fresh parsley finish.

Garlic steak stir-fry with round steak or venison marinated in soy, sherry, and ginger, then wok-seared with green peppers and water chestnuts. Served over rice.

Thinly sliced lamb's liver floured and seared, then braised on a bed of onions with red wine, clarified butter, garlic, thyme, and bay leaf. A proper British offal dish, rich and savory.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Seared rare tuna steaks sliced thin sit atop fluffy couscous, dressed with a citrus vinaigrette spiked with cumin and studded with orange segments. Fresh mint finishes.

Juicy beef patties seasoned with sauteed onions, garlic, nutmeg, and coriander, seared in a hot skillet and served on buns with fresh toppings.

Chicken breasts in cider cream sauce: pan-seared chicken paired with sauteed apple slices in a Dijon-spiked reduced apple cider cream. A bistro-style autumn dinner.

Onion smothered brisket rubbed with garlic powder and paprika, seared and braised under two pounds of sliced onions. Fork-tender beef with a rich onion gravy.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Pistachio-lime chicken linguine: pan-seared chicken strips tossed with toasted pistachios, fresh lime juice, and butter, served over linguine with grated lime zest. Bistro-style 30-minute dinner.

Roger's scallop tarts: delicate pastry cups filled with garlic-cream cheese, seared scallops, and a tiny crown of caviar. A classy, bite-sized seafood appetizer.

Jamaican-inspired lamb chops pan-seared and simmered in a reduced fruit syrup with instant coffee, canned peaches, and fresh parsley. Sweet, savory, and boldly aromatic.

Balsamic chicken with mushrooms: chicken marinated in balsamic, mustard, and garlic, then seared and finished with a quick pan sauce of mushrooms, thyme, and a splash more balsamic.

Nova Scotia scallop chowder with butter-seared scallops, cubed potatoes, and onion in a simple milk broth. Maritime comfort food with just six ingredients.

Pan-seared chicken breast topped with thin prosciutto and melted fontina cheese in a buttery broth sauce. A classic Northern Italian dish from the Aosta Valley, ready in 40 minutes.