Chef Jyll brings you an elegant appetizer for two, featuring decadent scallops in an amazing white wine garlic butter pan sauce. Heat the olive oil in a large skillet over medium high heat. Pat the ...

1/4 cup butter split in half 2 tbsp Roasted garlic 1 cup Pico de gallo 1 bunch Cilantro, roughly chopped 1/2 lb shrimp 1/3 fresh oysters 1/3 lb cooked Dungeness crab meat 1/3 lb cooked lobster meat 1 ...

From classics like carbonara and aglio e olio to inventive dishes such as Chicken Spaghetti Lo Mein and Creamy Camembert and ...

Tender mussels simmered in a fragrant white wine, garlic, and herb broth this recipe is simple, elegant, and packed with ...

Feather light, fluffy fish dumplings bathed in a creamy, intense shellfish sauce -- quenelles Nantua is a legendary dish and one of the highlights of French regional cooking. Chefs strove to perfect ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...