Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Author: Mark Bittman
Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My mother made it for special occasions only. I remember...
Author: Leslie Revsin
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.
Author: Rhoda Boone
Author: Katherine Anastasia
Author: Anna Getty
Author: Andrea Albin
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Author: Dawn Perry
Author: John Phillips
Author: Katherine Grasso
Author: Alan Wong
Author: Pati D'Eliseo
Author: Marcia Munson
Author: Lisa Zwirn
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Author: Harumi Kurihara
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Gina Marie Miraglia Eriquez