Scallops labeled as "wet" are packaged and frozen in a slurry of chemicals, more susceptible to becoming chewy with cooking. "Dry" scallops, on the other hand, are frozen fresh.

You may be familiar with scallops as the buttery, cylindrical pucks of sweet, fishy goodness on which only a restaurant can achieve a crusty sear. But, we promise, you can do the same at home, as long ...

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 ...

Scallops are an extremely versatile and flavorful seafood dish. Ready in just 10 minutes, this is one of the easiest and quickest dinners that the whole family will love. Including 4 sauce options!

For a long time, I avoided scallops because I had them overcooked too often. I didn’t have the same response when I experienced shrimp that was overdone, even in restaurants. But I totally ...

Lily’s Dayton owner Emily Mendenhall and her executive chef Don Warfe are celebrating one of their favorite ingredients — scallops — this week. The restaurant, located at 329 E. Fifth St. in Dayton’s ...

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Season the scallops with salt and pepper on both side. Once the olive oil begins to shimmer, add the scallops in a single ...

Whether for an appetizer or light dinner, scallops can make any course feel a little more elegant. Slightly sweet, tender, ...