Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grapeseed ...

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile. This recipe for aguachile, which translates to “chile water,” gets its kick from fresh and ...

Fried scallops at Mayer’s Tavern On a day-trip to Cape May, I had the delight of sitting at the busy bar at (Craig LaBan-recommended) Mayer’s Tavern, known for their outrageous seafood specials. Nosh ...

PREPARATION: To assemble, in a large shallow bowl, evenly divide the tomato-Chardonnay. Position pickled shrimp and vegetable salad in the center of the dish. Evenly divide sea scallops between the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Caramelized Viking Village Sea Scallops with an Apple Pickled Jalapeno Relish Yield: 6 to 8 servings For the apple chutney 1 ...

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1. Using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith. Carefully cut in between the membranes to release the grapefruit sections into a bowl.

On this weekend’s season finale of “Uncharted” on Nat Geo, master chef Gordon Ramsay travels to Norway to learn about the cuisine of the country’s western region and its Viking roots. Ramsay’s guide ...