1. Bring a large pot of salted water to a boil. 2. Season sea bass, shrimp, and scallops with salt and pepper.

Scallops are an extremely versatile and flavorful seafood dish. Ready in just 10 minutes, this is one of the easiest and ...

This video shows how to make Slow Cooked Potato Scallops with Ham — a rich and creamy crockpot dish made with layers of sliced potatoes, chopped ham, and a lightly seasoned cream sauce. It’s a hearty, ...

Hidden along the scenic Chagrin River in Eastlake, Ohio, sits a culinary treasure that locals have been quietly enjoying for years. Trader Jack’s Riverside Grille, where unpretentious surroundings ...

The chef and restaurateur is out with a new cookbook. Chef and restaurateur Christian Petroni is an authority on all things Italian American cuisine, and the Bronx-born Food Network star is plating up ...

Golden, pan-seared chicken cutlets get dressed in a silky anchovy-garlic butter sauce that’s ready in just 30 minutes. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer ...

Heady, parsleyed garlic butter is the star of this slow-cooker dinner. By Melissa Clark Sarah DiGregorio’s slow-cooker garlic butter chicken.Credit...Joel Goldberg for The New York Times. Food Stylist ...

From savory to sweet, Generations Bistro is heavily influenced by the family's European recipes. It's now open for a European-Style Breakfast served Tuesday through Saturday, starting at 8 am. And ...

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most like ...

Chef Jyll brings you an elegant appetizer for two, featuring decadent scallops in an amazing white wine garlic butter pan sauce. Heat the olive oil in a large skillet over medium high heat. Pat the ...

Jessica has been on a Miso kick and incorporated it into her latest recipe. “It is really good and it’s kind of creamy when you mix it with the pasta water,” she exclaimed. Honestly, lately, I’ve been ...