What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. FEW SUMMER ...

Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch suggests preparing the scallops and sauce separately before serving. "Light, bright sauces are generally best ...

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 ...

What She’s Known For: Lifting up Atlanta’s food scene with elegant farm-to-table dishes for over 25 years. Timeless ingredient-focused cooking and smart moves that reveal the chef’s individual style.

Chef Jason Park of Maru sources his early season English peas from McGrath Family Farms to make his Seared Scallop and English Pea Raviolis. A regular at the Santa Monica Farmers Market, Chef Park has ...

Melt the1/2 lb. butter and 1 tbs olive oil in a large sauté ’pan over medium heat. Add the chopped garlic and shallots and then cooked until translucent, approximately one minute. Add all ready cook ...

A tangy mix of lime juice, maple syrup and Dijon works well with just about anything. By Eric Kim In her sophomore year of college, Melissa d’Arabian studied abroad in France, living with a host ...

Whether for an appetizer or light dinner, scallops can make any course feel a little more elegant. Slightly sweet, tender, ...