Hardly anything is more luxurious than buttery, garlicky seared scallops. The golden-brown pillows of tender fish are highly regarded in seafood restaurants, usually sitting at the top tier of prices ...

Ina Garten Shares How To Make Her ‘Fantastic’ & Decadent One-Pan Scallops Provencal That’s Ready in Just a Few Minutes ...

The Barefoot Contessa’s Scallops Provencal is so easy, you can make it in just 15 minutes. If you are using bay scallops, Ina advises keeping them whole. However, she says to cut each one in half ...

Heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the scallops, in one layer, and sear the scallops until they are golden, 1 to 2 minutes on each side. Transfer the scallops to ...

Ina Garten has some strong feelings about fussy food. When recipes and dishes have 'too many flavors' or 'too busy' she said 'it just bothers me.' Instead, the 'Barefoot Contessa' star prefers to use ...

Every year, Omni Hotels celebrate a different country and its cuisine. The Omni Royal Orleans has kicked off their "Savor The Flavors of France" celebration of the foods and wines of France, and this ...

Scallops Provencal adorned with dehydrated radish, tomatoes, capers, and charred eggplant at Vivante French Eatery (1 Carmichael Square, Carmel, 317-688-1957). The cranberry-orange muffin from ...

In large saute pan on medium heat, heat olive oil and butter. Add prawns and braise on each side for 1 minute, then set aside. Add clams, mussels, onions, diced tomatoes, garlic, and leeks to hot pan.