We're sharing another great seafood recipe this week that is perfect for a meatless Friday, or any day of the week. Tony's Seared Sea Scallops are a great way to forgo meat without sacrificing flavor, ...

Then, resist the urge to move them; it’s better to cook scallops almost through on the first side and get a good sear, than flip it halfway through. They should release from the pan easily when they ...

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.

You can’t beat sea scallops for a semi-fancy meal at a moment’s notice. And if you’re planning on surf and turf, they’re ideal paired with a nice beef filet. These members of the mollusk family are ...

Of all the options at the seafood counter, scallops may be the most intimidating to prepare at home. They’re costly and they cook quickly, so you don’t want to run the risk of messing them up. But ...

1. Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops with salt. 2. In a large skillet over low heat, heat the oil and ...

To prepare seared scallops on pea puree, first shell all the fresh peas (1) and blanch them in boiling salted water for 3-4 minutes (2) (3). Immediately cool them in ice water (4), then take half and ...

1. Heat a medium size non-stick skillet on medium to high heat. 2. Place oil in the pan and allow to heat. 3. Gently place seasoned scallops in the pan, be careful for splattering. Cook for 2 to 4 ...

Couscous is so easy--it cooks in minutes and pairs nicely with many dishes. Here it’s a good base for seared scallops, which have a delicate, buttery texture. Pineapple juice and roasted red peppers ...

Dear SOS: My husband and I recently discovered Violet, a little neighborhood restaurant in Santa Monica that is truly outstanding. The dish that really stood out for us was seared scallops with ...

When it comes to cooking seafood at home, it doesn’t get much easier than scallops. Less of a hassle to eat than crab, less expensive (and more satisfying, to me) than lobster, scallops are simple to ...