Every now and then, I want a meal that feels like I’m eating at a coastal restaurant—something elegant, light, and packed ...

If you're in the mood for light and tender seafood with a subtly sweet flavor, then look no further than bay scallops — not to be confused with sea scallops, which are less tender and sweet.

Once they are caramelized on the bottom, flip them over and cook for another 3 to 4 minutes. Remove them from the pan once they are cooked and set aside. Scallops should be firm. In the same pan ...

Break free from the standard salmon filets and stir-fried shrimp and bring more shellfish into your home-cooking repertoire to make weeknight meals more interesting. For those wanting to ease into the ...

Place the pan over a small bowl of hot (but not boiling) water, to keep it warm while cooking the scallops. Use paper towels to dry each scallop thoroughly (if it's moist, it won't brown well in ...

After turning them over, let the scallops cook for about 30 seconds ... Sprinkle with black pepper and a little rough-flaked sea salt, then garnish with mint leaves or sprigs.

Sear these scallops before transferring them to the broiler and basting them with espelette butter — a quick and easy seafood recipe from "How to Cook All the Finest Things in the Sea" by Ari Kolender ...

If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with ...

Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.