Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My...
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Author: Mark Bittman
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Gianni Scappin
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate...
Author: Kelly Senyei
Author: Harumi Kurihara
Author: Leslie Revsin
Author: Katherine Anastasia
Author: Lisa Zwirn
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients,...
Author: Rhoda Boone
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Author: Carla Lalli Music
Author: Andrea Albin
Author: Anna Getty
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good...
Author: Dawn Perry
Author: Katherine Grasso
Author: John Phillips
Author: Gina Marie Miraglia Eriquez
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Author: Bon Appétit Test Kitchen
Author: Pati D'Eliseo
Author: Jeanne Thiel Kelley
Author: Marcia Munson
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic...
Author: Lillian Chou
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman