Add the scallops and shrimp and stir until the shrimp is pink and the seafood cooked, about 5 minutes. Stir in the tarragon, lemon juice and creme fraiche.

Carrabba’s Italian Grill says it’s a time-honored Italian trick that adds so much more flavor and helps keep the delicate shrimp and scallops moist.

Reduce the heat and stir-fry until the shrimp and scallops begin to brown, about 3 minutes. Remove them from the wok to a dish and cover to keep warm. Discard the ginger slices.

Good morning. Paola Briseño-González brought us a cool new recipe for aguachile shrimp salad (above) that’s worth messing ...

Atria's Head Chef Joseph Karst stops by the Pittsburgh Today Live kitchen to talk more about the restaurant's anniversary and make a delicious recipe!

Add shrimp to pan and cook 2 minutes, top scallops with herb panko and cook for 1 minute, remove scallops, rest scallops and turn shrimp. Add pancetta and par-cooked tri-colored fingerling ...

Jillian Forte the Executive Chef at Sara's Table Chester Creek Café taught us how to make Shrimp, Scallop & Chorizo Paella. It's from the popular Duluth restaurant's 20th Anniversary Cookbook.

Lidia Celebrates America - Lidia Bastianich's recipe for Spaghetti with Calamari, Scallops, and Shrimp - Spaghetti di Tornola ...

Ryan Kate Brandenburg from MasterChef Junior joined Good Day to share her shrimp and scallop mango ceviche recipe.

"Pasta de sardine is a great dish for anyone who likes seafood with their pasta," says Allrecipes member SONNYCHIBA. "This dish is not only fast and easy to prepare, but it is also delicious. It's of ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Scallop mousse with shrimp sauce. photo by Hillary Levin, [email protected] Yield: 4 servings 12 ounces scallops (bay ...