Scallops Provençal is a classic and elegant way to prepare the luxurious shellfish. Even better, the buttery sauce can be ...

Bush, as recently revealed, may like his scallops about as much as his dad likes broccoli, but perhaps that’s because he’s never had the pleasure of tucking into a plateful of the Peconic Bay ...

There's a world of difference between good scallops and bad scallops. We take a look at how some chain restaurant options ...

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 ...

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.

½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...