"Scallops are pretty delicate; at the restaurant we never cook them with or in a sauce," Bruch advises. Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch ...

Scallops on pumpkin cream—what a combo—is like a love letter from Northern Italy, bringing autumn to your plate. The scallops ...

Tip Clean and dry the scallops (or ask the fishmonger to) and place them in a container, uncovered, in the fridge to air dry ...

Provençal scallops are just that perfect mix—French elegance and sunny Mediterranean vibes—all wrapped up in one dish. It's ...

With the summer season upon us, fresh seafood suddenly becomes the plate du jour — both at seaside restaurants and in homes pretty much anywhere. Plump sea scallops (sometimes referred to as diver ...

Joel graduated from the University of Connecticut with a major in Restaurant Management and Communication and then pursued culinary education at the Culinary Institute of America and the Culinary ...

In a medium saucepan, bring the chicken broth to a boil. Add 1 tablespoon of the oil, the couscous and ½ teaspoon salt. Turn down the heat to a simmer, cover, and simmer gently until the couscous is ...