Eating a scallop with that perfect golden sear is a thing of beauty. But there often is a perception that it can’t possibly be done at home — and there’s nothing worse than a pale, rubbery scallop.

The mother-daughter team of seafood experts Elaine and Karen Tammi can teach you everything you ever wanted to know about scallops — and enjoyment of eating them in a variety of tasty ways — in their ...

What She’s Known For: Lifting up Atlanta’s food scene with elegant farm-to-table dishes for over 25 years. Timeless ingredient-focused cooking and smart moves that reveal the chef’s individual style.

There's a reason Jason Baker, executive chef at The Wine Bar and Bistro on Lark in Albany, almost always fits a scallop dish onto his menus. "When they're cooked properly, for me, it's one of the ...

With the exception of lobster and certain crabs, few foods of the sea feel as decadent as scallops. They’re like little ocean marshmallows—soft, white, and sweet. If you are a regular visitor at ...

"Scallops: A New England Coastal Cookbook" is no ordinary kitchen guide. This book by the mother-daughter team of Elaine and Karin A. Tammi doesn't only educate consumers about how to buy and cook bay ...

For years, it was impossible to order scallops in a restaurant or serve them at home without someone suggesting that they might be fake, which is to say cut from a fillet of shark or skate wing. This ...

WASHINGTON — The seared sea scallops at Black’s Bar & Kitchen have long been a signature item on the menu at the Bethesda, Maryland restaurant. But for the next few weeks, the dish will taste a little ...