Today's recipe, adapted from the June issue of Bon Appetit magazine, caught my eye because sea scallops are one of my favorite seafoods and this is a pretty dish, summery and inviting.

Here’s a delicious recipe from Chef DJ Olsen of Lou Wine Bar in Hollywood. He will be speaking with us from the Santa Monica Farmers Market on Good Food this coming Saturday, February 20. Yield: 4 ...

Fried scallops are crispy, tender, and packed with flavor, making them a delicious seafood favorite. But the right side ...

When planning a meal with scallops, figure two to three of the larger sea scallops (about 2 inches in diameter) per serving with a side dish. Buy fresh, dry-packed sea scallops if you can; these ...

Every Thursday on the Good Food Blog we share a recipe from our archives. Eric Gower is a food writer and the author of Breakaway Japanese Cuisine.You can find recipes and information on his website ...

Here are the three best things I ate in North Jersey this week. Tucked away on the picturesque shores of Seneca Lake in Sparta, Andre's Lakeside Dining might be North Jersey's best kept waterfront ...

1/4 cup heavy cream. Salt and fresh ground black pepper. Heat the butter in a skillet on medium heat. Add the onions and garlic, and cook, stirring, until they are just soft, about 3 minutes.

All the experts said that bivalves were now a go-to seafood in their homes, but they were split on how to cook them. Dr. Rountos loves hard clams, like littlenecks, casino style.Dr.