Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a mixture of butter and olive oil. Separately, he sweats chopped shallots and julienned leeks and carrots ...

Provençal scallops are just that perfect mix—French elegance and sunny Mediterranean vibes—all wrapped up in one dish. It's ...

Don’t panic in the face of whole scallops. Adam Geringer-Dunn from Greenpoint Fish and Lobster is here to demonstrate that shucking and prepping this juicy bivalve is actually a breeze. Buying ...

Medium heatOpen grillFor the sauce2 tablespoon soy sauce1 tablespoon sweet chilli sauce1 teaspoon finely chopped fresh ginger1 tablespoon lime juice2 teaspoons waterIn the KitchenLift each scallop ...

Rose Prince's scallops and mushrooms with prosciutto ‘glass’ in the shell, an impressive-looking starter that's easy to put together. I remember a dinner party favourite when I was young, often served ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Born in ...

From The Essence of French Cooking by Michel Roux. Roux says it’s essential to cook the scallops perfectly for this dish. “Poach them for no more than a minute, depending on their size, to ensure they ...