"Scallops are pretty delicate; at the restaurant we never cook them with or in a sauce," Bruch advises. Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch ...

For a quick, light dinner, these small steps go a long, long way, Eric Kim writes. By Eric Kim Joey Lugo is big on being the best. Early each morning, when the clock strikes 2, he’s out the door and ...

Cook scallops with lid down over high heat without moving scallops until lightly browned, 2 1/2 to 4 minutes. Carefully flip skewers and continue to cook until second side is browned, sides of ...

Chef Tip: Scallops are really sweet so they don't need much in the way of seasoning. A little salt will do it but don't season until just before you put the scallops in the pan, as the salt will draw ...

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