Scallops labeled as "wet" are packaged and frozen in a slurry of chemicals, more susceptible to becoming chewy with cooking. "Dry" scallops, on the other hand, are frozen fresh.

You may be familiar with scallops as the buttery, cylindrical pucks of sweet, fishy goodness on which only a restaurant can achieve a crusty sear. But, we promise, you can do the same at home, as long ...

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most like ...

Get Food & Wine's elegant scallop recipe from star chef Emeril Lagasse. It comes together in just about an hour, though the ...

For a long time, I avoided scallops because I had them overcooked too often. I didn’t have the same response when I experienced shrimp that was overdone, even in restaurants. But I totally ...

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Season the scallops with salt and pepper on both side. Once the olive oil begins to shimmer, add the scallops in a single ...

A doctor suggested that my lovely friend Carolyn could improve her mild anemia by eating food cooked in cast iron. I have a vested interest in Carolyn’s health. Her daughter and my son are in school ...