"Scallops are pretty delicate; at the restaurant we never cook them with or in a sauce," Bruch advises. Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch ...

Scallops on pumpkin cream—what a combo—is like a love letter from Northern Italy, bringing autumn to your plate. The scallops ...

Tip Clean and dry the scallops (or ask the fishmonger to) and place them in a container, uncovered, in the fridge to air dry ...

Provençal scallops are just that perfect mix—French elegance and sunny Mediterranean vibes—all wrapped up in one dish. It's ...

Joel graduated from the University of Connecticut with a major in Restaurant Management and Communication and then pursued culinary education at the Culinary Institute of America and the Culinary ...

Make the bacon vinaigrette: Set a 12-inch nonstick pan over medium heat. Add bacon and cook until golden on all sides, 3-5 minutes. Use a slotted spoon to transfer bacon pieces to a paper-towel-lined ...

Scallop dredging can be harmful to the sea floor but farming scallops could be a path forward. Martha Stewart learns the ropes at a scallop farm in Penobscot Bay. She takes the harvest home to prepare ...

With the summer season upon us, fresh seafood suddenly becomes the plate du jour — both at seaside restaurants and in homes pretty much anywhere. Plump sea scallops (sometimes referred to as diver ...