We have some fun with fresh Florida flavors as we bring seafood and citrus together for a meal you’ll want to make tonight!

For the coldest days of the year, this parsnip cream with scallops is a great choice. The combination of the subtle flavor of ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

This recipe is a slight variation on the ... minutes or until the scallops are barely cooked. When the scallops are cooked, drizzle a small amount of the XO oil over each one, then scatter with ...

They're known for their sweet flavor and tender texture, but their small size can make them ... 15 to 30 minutes depending on ...

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you ... serving and then put the remaining chives in a small, wide bowl and pour over enough boiling ...

This recipe has influences ... Yuzu kosho is sold in small jars or tubes. It's very strong and spicy, and a little goes a long way. If possible, buy fresh (shell-on) scallops on the day you ...

Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only until scallops turn from translucent to just barely ...

I set the scallops at the oven door so the eggs would just set, and there we had it – a proper fisherman’s brunch! Scallops make a surprisingly great breakfast ingredient, especially paired ...