This scallop concoction is an oldie but a goodie. It’s sourced from an ‘80s cookbook produced by Gourmet magazine. The bay scallops team up with mushrooms, shallots, and tomatoes, plus garlic and ...

Big, fresh sea scallops are so good on their own that they need little accompaniment. Here, I use a simple bed of braised leeks to serve as both base and sauce. The leeks complement the sweet scallops ...

Scallops are the perfect summertime food — light, yet filling, flavorful, but also versatile enough to pair with all sorts of foods. In this case, with salad. I call for sea scallops here, which are ...

Heat the beans in a sauce pan with just enough of the cooking liquid to cover the beans half way. Add one tablespoon of butter and reduce until the liquid begins to thicken. Finish with the zest of ...

This could be a breakthrough dish for those who don't care for the taste of scallops or for their lingering aroma in the kitchen (see related TIP). The accompanying chutney is a simple sweet-sour ...

Mother Nature has a sixth sense for when we’re reaching our temperature breaking point. At the very same moment your hot oven becomes unwelcome, a tomato is being plucked from the vine and a cucumber ...