If the idea of eating scallops raw makes you raise an eyebrow, hear celebrity chef Scott Conant out. His expert suggestion ...

Make the most of sweet, delicate scallops in these good-enough-for-company recipes that come together in a flash ... But when you consider how few scallops it takes to make a satisfying dish and how ...

This scallops fettuccine Alfredo recipe is a simple mash-up of two easy dishes that bring gourmet vibes to your everyday table. Are you looking for a dish that's as fancy as it is easy to whip up?

Bush, as recently revealed, may like his scallops about as much as his dad likes broccoli, but perhaps that’s because he’s never had the pleasure of tucking into a plateful of the Peconic Bay ...

It's both simplicity and wholesome-ness in a bite. Marinade the scallops with oil salt and pepper. Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

The cooks grilled the scallops on a large barbecue set up on the beach while we sat nearby at tables watching the waves. You can cook the scallops on the barbecue if you have it fired up for ...

The Seattle Times does not append comment threads to stories from wire services such as the Associated Press, The New York Times, The Washington Post or Bloomberg News. Rather, we focus on ...

I would be too embarrassed to serve this easy appetiser to an Indian person, who, I'm sure, would think of it as an abomination of their cuisine. The recipe ... shrimp and one scallop onto small ...

This recipe was shared by Chef Matthew Maslowski ... is a great combination to go with the sweet and saltiness of the scallops. The peas generate a fresh clean finish once combined with the ...

Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only until scallops turn from translucent to just barely ...