3/4 cup butter 3 tablespoons minced garlic 2 pounds large sea scallops 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons fresh lemon juice Melt butter in a large skillet over medium-high heat. Stir in ...

After a dreamy weekend in Crystal River, where I collected as many Florida bay scallops as I was legally allowed, I found myself craving the tender, sweet bivalves for days. To combat this hankering, ...

Make Mastro’s famous sautéed sea scallops at home. Recipe, holiday menu highlights and private dining info from Exec. Chef ...

The buttery sea scallops are brightened by a crunchy, herby garnish and served over zesty arugula. Chef and author Joanne Weir shares a recipe for simple seared scallops that works equally well as a ...

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 ...

Soak 16 wooden or bamboo toothpicks in cold water for 5 minutes. Meanwhile, in a blender or food processor, pulse oil, basil, garlic, lemon zest, lemon juice, rosemary and chile until smooth. Pour ...

Note: Dry-packed scallops are not always labeled as such; ask your fish monger. For the best searing, avoid super cheap butter that tends to have a higher water content. From Meredith Deeds. • 1 small ...

BOSTON (CBS) - Smith & Wollensky is known for serving some of the world's best steaks, but they also serve some of the world's best seafood. The man overseeing their kitchens is Boston-native and ...