This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Author: Harumi Kurihara
Author: Joseph W. DiPerri
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus:...
Author: Anna Stockwell
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Eric Ripert
Author: Georgia Downard
Author: Gina Marie Miraglia Eriquez
Author: Lynn Brown
Author: Andrea Webster
Author: Sam Hazen
Author: Bon Appétit Test Kitchen
Author: Nicholas Puniello
Author: Stan Frankenthaler
Author: Bon Appétit Test Kitchen
Author: Mark Bittman
Author: George Kelso