This dish is a lot of fun to eat because it starts off buttery from the creamy olive oil, and then it's sweet and tart with bursts of salt. When I'm looking for things to pair, it's not always about ...

Add Yahoo as a preferred source to see more of our stories on Google. Scallops Provencal on a white plate - Michelle McGlinn/Tasting Table Hardly anything is more luxurious than buttery, garlicky ...

Jul. 28—One of our most valuable resources is our attention. It's why we "pay" attention, as Arthur Miller wrote — it's costly, and comes at the expense of our time. But it's a crucial ingredient in ...

For many of my weeknight dinners, I'm looking to accomplish three flavor requirements: buttery, garlicky, and crispy. If that sounds like your ideal flavor combo, then let me introduce a surprisingly ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf parsley In ...

Melt 1 tablespoon butter in a skillet over medium-high heat; add scallops. Cook until lightly browned, turning once, about 1 1/2 minutes a side. Remove scallops, leaving as much butter in pan as ...

Scallops taste the best when they're in season. Here's what to know about which scallops are in season right now, and what to look for when you buy them.

When the opportunity to entertain arises, or even if you’re just making a nice dinner for your family, you can turn to this week’s simple and delicious recipe — Seared Scallops with Brown Butter and ...

After a dreamy weekend in Crystal River, where I collected as many Florida bay scallops as I was legally allowed, I found myself craving the tender, sweet bivalves for days. To combat this hankering, ...

For the Sage Brown Butter: in a large sauté pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. Remove the small side muscle from the scallops, ...