Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Author: Mark Bittman
Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My...
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Gianni Scappin
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Author: Carla Lalli Music
Author: Leslie Revsin
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate...
Author: Kelly Senyei
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients,...
Author: Rhoda Boone
Author: Anna Getty
Author: Katherine Anastasia
Author: Andrea Albin
Author: Jeanne Thiel Kelley
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good...
Author: Dawn Perry
Author: John Phillips
Author: Alan Wong
Author: Katherine Grasso
Author: Marcia Munson
Author: Lisa Zwirn
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Pati D'Eliseo