Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus:...
Author: Anna Stockwell
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Molly Stevens
Author: Alan Wong
Author: Patrick Hoogerhyde
Author: Ruth Cousineau
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Tracey Seaman
Author: Georgia Downard
Author: Andrea Webster
Author: Anita Lo
Author: Stan Frankenthaler
Author: Craig Stoll