Rinse scallops and wipe dry Place mushrooms bell pepper tomato and wine in a large nonstick skillet and cook 5 min until vegetables are tender Add onions scallops and dill weed Cook about 5 min until ...

Say Good-bye to Gem Wine Flynn McGarry is closing his LES wine bar and going west (but staying in Manhattan).

Remove the scallops to a large plate and then continue with the recipe. In the same skillet, add a bit more olive oil and butter and add the shallots and sauté for 3 minutes. Add the garlic and ...

Use wet scallops in recipes that don’t call for a seared texture. Wet scallops are better used in baked recipes, like a seafood lasagna. Averse to the smell of seafood? Then you’re in luck ...

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.