Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Yes, scallops can ...

The buttery sea scallops are brightened by a crunchy, herby garnish and served over zesty arugula. Chef and author Joanne Weir shares a recipe for simple seared scallops that works equally well as a ...

Sweet sea scallops cook quickly, needing only a brief 2–3-minute sauté to bring out their delicate flavor. Once the scallops are removed, the same skillet is used to create a bright, savory sauce with ...

For a semi-fancy meal on a moment’s notice, you can’t beat sea scallops. These members of the mollusk family are ideal to have in your freezer because they defrost and cook quickly and they adapt well ...

For some reason, I forget about picking up sea scallops for dinner -- until a food styling job requires me to cook them and make them beautiful for the camera. Then I remember how silky and tender, ...

Looking at upscale restaurant menus these days, you’d think there was no longer any such thing as plain old scallops. It seems like everyone feels obliged to include information about where the ...

You can't think of New Bedford and its lucrative seafood industry without thinking about scallops. These tender medallions are a gift from the sea that are loved by many throughout the US, with nearly ...

Joey Lugo is big on being the best. Early each morning, when the clock strikes 2, he’s out the door and driving to the fish market in the Hunts Point section of the Bronx in New York, to select from ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Fresh seafood including lobster, scallops, squid, and mussels comes together in this playful take on frutti di mare from legendary New York chef and restaurateur Alfred Portale. In late-1980s New York ...

If you ask American consumers whether fresh seafood or previously frozen tastes better, you are bound to get "fresh" as the answer. But blind taste tests conducted by Oregon State University found ...