Struggling with the best way to sear scallops? One chef recommends a specific pan and oil combination that he swears works ...

If that sounds like your ideal flavor combo, then let me introduce a surprisingly easy seafood dinner that aces all three: ...

Assemble the sandwiches: Toast or warm the bread, if desired. Spread mayo or your preferred dip on the bread. Layer with ...

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.

Carefully add the wine (not directly from a bottle) and cook for 1 minute to burn off the alcohol. Turn off the heat while you grill the scallops. Remove and discard the small, tough side muscle ...