Experts weigh in on how to prepare these beloved bivalves. With a briny, lightly sweet flavor and a tender texture, fresh scallops are a delicacy—and one that is fairly easy to make at home once ...

The veteran performer says he gave his "Beau Is Afraid" co-star an acting tip that brought him back down to Earth after ...

No matter the size of the scallop, using scallops as an ingredient can make any meal feel a bit fancier. Whether you use frozen scallops or fresh scallops, the important thing is to bring them to ...

If you're committed to learning how to properly prep, season, and cook scallops, the experts have some advice to help you ...

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

When I make this dish with scallops, though, I prefer to sear them before topping them with the mayonnaise. I sear them briefly in the pan, so the flesh is mi-cuit (half-cooked), with a raw core.

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 ...

For example, you might cut long, thin scallops for feathers but short ... Using your other hand to move the paper around will make it easier to cut along the line. Stop with your scissors half ...