Want to know the best way to cook scallops? The date night favorite is often categorized as restaurant food, but the quick-cooking shellfish is easy to make at home. In this step-by-step guide, we’ll ...

"Scallops are pretty delicate; at the restaurant we never cook them with or in a sauce," Bruch advises. Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch ...

Why not try something different than your typical Friday Fish Fry. Chef Russell Klein of Meritage in St. Paul shared this recipe for scallops. 1) Slice the leek thinly. Place in a large bowl of water ...

Melt the1/2 lb. butter and 1 tbs olive oil in a large sauté ’pan over medium heat. Add the chopped garlic and shallots and then cooked until translucent, approximately one minute. Add all ready cook ...

Scallops always feel like a dish for a special occasion, but the truth is they couldn’t be easier to prepare. With a handful of ingredients and piping hot pan, you can have restaurant-quality scallops ...

3 ears fresh corn, husks and silks removed 1 lb Patagonian scallops, thawed 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1 tablespoon canola oil 4 slices bacon, coarsely chopped 8 oz tomato trinity ...

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most like ...

3 oz Chorizo 1 C Corn 3 TB Olive Oil 12 scallions, thinly sliced 4 garlic cloves, crushed 1 Serrano chili chopped ¾ tsp salt 1 C Buttermilk 1/3 C Cilantro chopped 12 large sea scallops 2 TB Butter, ...

4 scallops per person, U-10 size (10 per pound) Kosher salt and freshly ground black pepper Peanut or vegetable oil for sautéing DIRECTIONS Cooking scallops can be difficult at home because it is hard ...