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 ...

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 ...

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 ...

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 ...

This July 7, 2017 photo provided by The Culinary Institute of America shows a chilled gazpacho soup with sauteed scallops in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The ...