Scallops are an extremely versatile and flavorful seafood dish. Ready in just 10 minutes, this is one of the easiest and ...

"Scallops are pretty delicate; at the restaurant we never cook them with or in a sauce," Bruch advises. Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch ...

A box of scalloped potatoes can save you on prep time, but it also might lack flavor. Find out how to easily make scalloped ...

Tip Clean and dry the scallops (or ask the fishmonger to) and place them in a container, uncovered, in the fridge to air dry ...

Scallop dredging can be harmful to the sea floor but farming scallops could be a path forward. Martha Stewart learns the ropes at a scallop farm in Penobscot Bay. She takes the harvest home to prepare ...

Joel graduated from the University of Connecticut with a major in Restaurant Management and Communication and then pursued culinary education at the Culinary Institute of America and the Culinary ...

Make the bacon vinaigrette: Set a 12-inch nonstick pan over medium heat. Add bacon and cook until golden on all sides, 3-5 minutes. Use a slotted spoon to transfer bacon pieces to a paper-towel-lined ...

With the summer season upon us, fresh seafood suddenly becomes the plate du jour — both at seaside restaurants and in homes pretty much anywhere. Plump sea scallops (sometimes referred to as diver ...

1. Preheat oven to 285 degrees. Spray ramekins heavily with nonstick spray or coat insides well with butter. Bring a kettle of water to boil. 2. Place scallops in a food processor and process to form ...