Unsurprisingly, to get the most out of your scallops, you'll need to respect their storage needs. "I would try to use them within the first two to three days of getting them," Chef Alfredo Nogueira ...

Cooking scallops can feel intimidating, but with the right know-how, anyone can achieve that golden crust and tender center. From choosing the right variety to mastering moisture control and searing ...

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most like ...

I love making sea scallops. They’re sweet, juicy and take only a couple of minutes to cook. For this dish, I topped the ...

Make the bacon vinaigrette: Set a 12-inch nonstick pan over medium heat. Add bacon and cook until golden on all sides, 3-5 minutes. Use a slotted spoon to transfer bacon pieces to a paper-towel-lined ...

In case you aren't aware, scallops come in different forms. Bay scallops and sea scallops are similar but have important ...

Another important tip is to pat them dry with a paper towel before cooking, which helps them develop a beautiful golden crust ...

I love making sea scallops. They’re sweet, juicy and take only a couple of minutes to cook. For this dish, I topped the ...

My internal schedule kinda crapped itself this week. There's a crock-pot o' pork and sauerkraut going, a whole chicken that needs to be baked (soon), and what do I do? I go shopping, and get a pound ...