With their buttery aroma and unmistakable sweet flavor, scallops ought to be a regular fixture at your dinner table. Sure, these mollusks come at a premium, but what they lack in affordability they ...

A native of New Jersey and father of three, Ben Pollinger graduated from Boston University and the Culinary Institute of America. He has worked with world-renowned Chefs such as Alain Ducasse, ...

Scallops are shellfish that have a very tender and delicate texture and taste, and they are edible bivalve mollusks from the Pectinidae family. You will probably recognize them by their ribbed ...

Vintage Restaurant in Woonsocket closed in June, but its vanilla-seared sea scallops live on in this recipe shared in 2009 by owner Michael Danahy and executive chef Kory Ferrier. The recipe starts ...

SEATTLE — The best seafood dishes are those that are simply cooked, not overdone, and let the seafood shine. Brian Clevenger, owner and executive chef of General Harvest Restaurant Group, joined the ...

Sauté scallops in clarified butter until white. In a separate pan blend the pesto with heavy cream and reduce to thick consistency. Reserve cooked scallops in a serving dish and pour the reduction ...

Sea scallops are the larger of the two kinds available. To wrap the scallops, use any kind of dry-cured ham, such as Italian prosciutto, Portuguese presunto, or Spanish jamon. A skewer sticking out of ...

Whether you want to serve oysters on the half shell, crisp calamari, or caviar-topped canapés, this collection of Food & Wine ...

Serving a Christmas fish dinner might seem a bit untraditional unless you're celebrating The Feast of the Seven Fishes, but ...