A light take on Coquilles St Jacques with bay scallops, mushrooms, and olive oil. French comfort food that fits the ...

Paired with an Italian Chardonnay, this easy, quick recipe gives you a reason to be more adventurous at the fish counter.

If you have access to fresh bay scallops, which are sweeter, more tender and smaller than their deep-sea brethren (averaging ...

Use blacking season of choice, place each scallop into the seasoning     using a spatula, gently place scallops face down in a frying pan, that you            wiped with oil. Without moving the ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

Sear these scallops before transferring them to the broiler and basting them with espelette butter — a quick and easy seafood recipe from "How to Cook All the Finest Things in the Sea" by Ari Kolender ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

This smoked cod chowder with fresh fish and shellfish highlights the ... Add cod, smoked cod and scallops, and heat through, being careful not to overcook the seafood. 10.Add heavy cream.

Transfer to a small bowl. 3. Add remaining oil to the pan and add the scallops. Cook for about 2 minutes until almost firm to the touch. Scallops only require a short cooking time, just enough to ...