The buttery sea scallops are brightened by a crunchy, herby garnish and served over zesty arugula. Chef and author Joanne Weir shares a recipe for simple seared scallops that works equally well as a ...

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 ...

Blackened seasoning, a Cajun spice blend, gives these scallops their signature flavor. They’re served over a bed of buttery corn and crispy brussels sprouts for a quick weeknight dinner. By Saint K.P ...

Want to see your co-workers’ eyes light up? It’s simple. Tell them you’re going to be cooking them some scallops. The same trick works for family members or guests. Scallops are beloved by pretty much ...

Putting aside the obvious size difference—three times larger than bay scallops, to be exact—sea scallops have a chewier texture as well. These mollusks are caught in waters up to 200 meters deep off ...

Martha Stewart joins Andrew Peters in Maine where he and his crew grow scallops. Martha Stewart joins Andrew Peters, a scallop farmer in Maine, where he and his crew grow scallops in Penobscot Bay.

Fried scallops are crispy, tender, and packed with flavor, making them a delicious seafood favorite. But the right side dishes and pairings can take them to the next level! Whether you prefer ...

If you've ever ordered a dish with sea scallops at a restaurant, it's likely that they arrived at your table with a beautiful, brown, crispy crust that contrasted with their creamy, tender centers.