I have always been leery of cooking scallops because I found them to be tough, rubbery and a bit bland, until a friend brought over a surprise dish of pasta with scallops in garlic cream sauce. Yum.

It might be wise to start by reaching for a bottle of white wine and some fresh tomatoes. The Italian dish spaghetti ai frutti di mare literally translates to "seafood pasta," and there's a ...

Add the white wine to deglaze the bottom of the pan, stirring to incorporate until the alcohol cooks off, around three minutes. Then add the cold butter, stirring to emulsify. 4. Nestle the scallops ...

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...

This easy seafood linguine makes a great Friday night ... After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open.