There’s a reason bacon-wrapped scallops are served at pretty much every wedding reception: These salty-sweet bundles represent one of cooking's great surf-and-turf combinations. Here, seven weeknight ...

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 ...

For many of my weeknight dinners, I'm looking to accomplish three flavor requirements: buttery, garlicky, and crispy. If that sounds like your ideal flavor combo, then let me introduce a surprisingly ...

It's date night at your place tonight — so what's cooking for dinner? Before you ransack your kitchen pantry in desperation ... or worse: resort to your go-to (read: boring) chicken alfredo pasta, ...

We love this take on surf and turf from chef David Wolfman’s new cookbook Cooking with the Wolfman: Indigenous Fusion because it seems to effortlessly tick off all of our requirements for the ultimate ...

For seafood lovers, scallop dinners are a must-have. The secret is that they are extremely easy to make. No marinating, with no long cooking time, and a good source of protein. And when prepared well, ...

For some reason, I forget about picking up sea scallops for dinner -- until a food styling job requires me to cook them and make them beautiful for the camera. Then I remember how silky and tender, ...

You might not think scallops go with cabbage, but I urge you to try today's easy Scallops Saute entree. In less than a half-hour, you will have a delicious, home-cooked seafood dinner. I know a lot of ...

I wanted to grill and I wanted a salad for dinner but I needed a little inspiration so I searched SELF.com for some type of salad with seafood on it. I came across the Pepper & Coriander Scallop ...

You can’t beat sea scallops for a semi-fancy meal at a moment’s notice. These members of the mollusk family are ideal to have in your freezer because they defrost and cook quickly and they adapt well ...

We’ve been taught never to expose a sea scallop in the skillet to very high heat, lest its tender meat turn rubbery and dry-looking cracks creep up from the bottom edges. The new “Poole’s: Recipes and ...