Like oysters and mussels, the scallops we eat and love are bivalve mollusks, and are actually adductor muscles, joining together both halves of the sea creatures' shells and allowing them to literally ...

Toss corn on cob in olive oil and a bit of salt and sugar. Grill corn on hot charcoal or gas grill on all sides until corn is properly charred and blistered. Place into fridge until cool. Place corn ...

Whether you buy them fresh or order them at your favorite restaurant, scallops can be expensive. Make sure you're getting the ...

Kim Woodward, the first ever female head chef at the Savoy Grill, shows you how to enjoy fine dining without the fuss Serves 4 Most supermarkets sell readyprepared fresh or frozen scallops.

For seafood lovers, scallop dinners are a must-have. The secret is that they are extremely easy to make. No marinating, with no long cooking time, and a good source of protein. And when prepared well, ...

Scallop dredging can be harmful to the sea floor but farming scallops could be a path forward. Martha Stewart learns the ropes at a scallop farm in Penobscot Bay. She takes the harvest home to prepare ...

Preheat the oven to its highest setting. Whizz the garlic, butter and parsley together in a food processor with a pinch of salt. Put the scallops in their half shells on a baking tray. Add a splash of ...

Scallops have multiple, amiable personalities, each one enhanced by the way the succulent shellfish is prepared. Batter-fried and served on a fisherman's platter with french fries and clam strips, ...

With a briny, lightly sweet flavor and a tender texture, fresh scallops are a delicacy—and one that is fairly easy to make at home once you know how. You can pan sear them for an elegant dinner for ...