1 pound sea scallops, quartered if large. 6 tablespoons extra-virgin olive oil. 1/4 cup dry white wine. 2 tablespoons coarsely chopped flat-leaf parsley ...

The herbs and seasoning in the breading of this scallop recipe add so much flavor to this simple recipe. The lemon pepper and ...

Here is a roundup of some of our favourite seafood recipes: Created by Executive Chef Harris Sakalis of the Fairmont ...

Here are the three best things I ate in North Jersey this week.

Seared scallops sound fancy, but are actually pretty easy to make. On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales ...

Veal Piccata is a simple dish, which might be why it’s a classic comfort food, with a wonderful blend of flavours and textures the tangy lemon briny capers and a rich buttery pan sauce that smothers ...

1. In a large nonstick skillet over medium heat, heat the oil. Add the halloumi slices and cook for 2 to 4 minutes, turning once, or until they are golden.

Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat.

Current’s scallops are the Meryl Streep of seafood – consistently excellent, versatile, and somehow always exceeding expectations despite their already stellar reputation. These aren’t just any ...

Creamy Scallops Recipe - Chef Tips You’ll Want to Keep. Posted: May 29, 2025 | Last updated: June 15, 2025. Chef Jean-Pierre breaks down a timeless French recipe that’s full of flavor and charm.