Searing scallops is a delicious way to enjoy the seafood, but one addition to the pan can make them even tastier. Find out ...

One of our most valuable resources is our attention. It’s why we “pay” attention, as Arthur Miller wrote — it’s costly, and comes at the expense of our time. But it’s a crucial ingredient in any ...

There’s only one difficult thing here – getting the lemon flesh out of the lemon. When I’m pressed for time I don’t always do it, I just add a bit more lemon juice. The lemon flesh is delicious ...

For the Sage Brown Butter: in a large sauté pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. Remove the small side muscle from the scallops, ...

When the opportunity to entertain arises, or even if you’re just making a nice dinner for your family, you can turn to this week’s simple and delicious recipe — Seared Scallops with Brown Butter and ...

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, ...

Getting your Trinity Audio player ready... This supper was inspired by a wonderful meal at Passionfish restaurant in Pacific Grove, Calif., where the chef paired scallops with a butter-rum sauce. Here ...