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

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

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.

For those wanting to ease into the deep end, this recipe for sea scallops—dressed in ... emulsifying into a creamy yet fresh sauce that complements the sweet scallops. Other readily available ...

Use blacking season of choice, place each scallop into the seasoning     using a spatula, gently place scallops face down in ...

Chef Joe Bellia from Joe's La Roma is in the DelmarvaLife kitchen with his recipe for blackened scallops.

3. Prepare the Scallops and Caviar Sauce: Preheat the oven to 325°. In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over ...

For this dish, buy fresh shell-on scallops, with the roe attached. Be sure to save the prettier shells for serving. This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed ...

It’s a fresh summer dish where all the components seem to marry together beautifully. It’s a great way to stretch the “scallies” if they’re a bit lean on the ground.

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.

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 ...