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

If you love rich, creamy potatoes with layers of cheese, garlic, and fresh basil, this Garlic Basil Scalloped Potatoes ...

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

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.

It's both simplicity and wholesome-ness in a bite. Marinade the scallops with oil salt and pepper. Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, ...

She likes to serve it as a first course to a seafood-themed dinner on Christmas Eve ... If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

Turn off the heat while you grill the scallops. Remove and discard the small ... Season with salt and pepper. Serve warm. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.

I first published this recipe in 2012 ... to retain the heat. Pulse the food processor until the scallops are in fine shreds, then put them in a bowl. Process the remaining scallops in two ...

This version - with lobster and scallops - is a lot more luxurious, but it's still comfort food. I like to serve this soup with rice cracklings, which add a crunchy texture and nutty flavour.