Big, fat scallops in their shells are a rare treat – certainly not cheap, but utterly delicious once in a while. The shells ...

The holy trinity: butter, Parmesan, and panko.

Scallops also have a kind of sugar in them, which a cook can caramelize by sauteing them at a high heat in a pan. Start by heating a couple of tablespoons of oil until it starts to shimmer. "You can ...

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 ...