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 ...

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 ...

Hardly anything is more luxurious than buttery, garlicky seared scallops. The golden-brown pillows of tender fish are highly regarded in seafood restaurants, usually sitting at the top tier of prices ...

When one of Chef Brian Ferguson’s young cooks wanted to leave his restaurant, 98 South in downtown Chandler, to move out of Arizona for the first time in his life and cook in Oregon, Ferguson said, ...

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. The delicate ...

Seared scallops with caramelized onions? I mean, talk about an amazing combo. Really really good stuff. These seared scallops ...

3.Add thyme, marjoram, cumin, clove, and raw cashew. Continue cooking for 5mins. 4.Add chicken stock and reduce to simmer for about 30mins. 5.Add masa and stir. Place mixture in a blender and blend ...

Make the bacon vinaigrette: Set a 12-inch nonstick pan over medium heat. Add bacon and cook until golden on all sides, 3-5 minutes. Use a slotted spoon to transfer bacon pieces to a paper-towel-lined ...

Chef Jason Park of Maru sources his early season English peas from McGrath Family Farms to make his Seared Scallop and English Pea Raviolis. A regular at the Santa Monica Farmers Market, Chef Park has ...

Flash cook scallops on both sides and serve them with shallots, peas, asparagus and a white wine-lemony sauce. (Lake Fong/Pittsburgh Post-Gazette/TNS) Yield: 4 servings 1 tablespoon olive oil 2 ...

Roasted Red Pepper Soup with Seared Scallops on Wednesday, Jan. 25, 2017, in St. Louis. Photo by J.B. Forbes, [email protected] Yield: 6 servings 4 large red bell peppers 3 tablespoons ...

In a medium saucepan, bring the chicken broth to a boil. Add 1 tablespoon of the oil, the couscous and ½ teaspoon salt. Turn down the heat to a simmer, cover, and simmer gently until the couscous is ...