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 ...

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 ...

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.

When it comes to timing, things really do move pretty quickly. "For large sea scallops, I sear for about [one and a half] to [two] minutes per side," Hagerty said.

Sea scallops are found in cold, deep oceans while bay scallops are typically found in more shallow bays and estuaries. Sea scallops are roughly 3 times the size of bay scallops, with about 20 to ...

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.