Coquilles St. Jacques, the French name for sea scallops, is also the name of a classic method of preparation in which the scallops are cooked in a white-wine cream sauce and then placed in a ramekin, ...

Preheat the oven to 250°C. Line the bottoms of six serving plates with half an inch of coarse salt. This will create an attractive presentation for the scallop shells and prevent them from sliding on ...

Today's scallops, even the great ones coming out of Barnegat Bay, come pre-shucked. Other countries sell scallops on the half-shell or entirely in the shell, which means a bonus of roe. Alas, that's ...

Some recipes hold a special place in your memory—and for me, Coquilles St Jacques is one of them. This elegant French dish of bay scallops with mushrooms was a Sunday treat growing up, something my ...

Many seafood lovers are already comfortable steaming clams or boiling lobster, but during the summer, when everything's being thrown on the grill, why not toss your shellfish on, too? According to ...

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 ...

Want to see your co-workers’ eyes light up? It’s simple. Tell them you’re going to be cooking them some scallops. The same trick works for family members or guests. Scallops are beloved by pretty much ...

It may seem strange, since there’s hardly an upscale restaurant around town or, for that matter, anywhere in the South that doesn’t have at least one scallop dish on its menu, but there was a time ...