Cooked well, seared scallops offer a yielding texture with a caramelized crust and a gentle sweet taste. We asked an expert ...

Other additions, while lesser-known, are also essential. Butter is good for flavor and color, but what scallops need at the beginning of the process is cooking oil. A best practice for any pan-seared ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

Dry scallops just need to be patted dry, but wet scallops will taste better after the simple step of brining. To do this, simply soak them in salted water for 10 minutes, then rinse and pat them dry ...

THE first curry house opened in the UK back in 1810, and since then it has become an important part of British culture. Today ...

Most seafood goes with a bottle of white wine, but that's not it. Executive bourbon steward Chris Blatner shares his pairing ...

I like this combination a lot. It’s a fresh summer dish where all the components seem to marry together beautifully. It’s a great way to stretch the “scallies” if they’re a bit lean on ...

where the chef/owner shows us how to master this Italian rice dish that's she's serving with a seasonal taste of pumpkin and some beautiful seared scallops. "It's very easy to make risotto," says ...

Spicy cucumbers with mint, scallions and crushed peanuts is David Tanis' (admittedly inauthentic) take on a favorite found in ...

Wine options by the glass and daily flights paired with "Napa-style" menu of eats such as fig and gorgonzola bruschetta, ...