Save some time by asking your fishmonger to remove the scallops from the shell - Issy Croker Scallops are in my top three favourite ingredients ever; I love to prepare them as much as I love to cook ...

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Nothing says summer like a cookout, and nobody understands a cookout better than Paul Petersen. The executive chef of the Gage Hotel, in Marathon, has created a feast in which everything is grilled.

Cooking scallops might seem fancy or intimidating, but they're extremely easy to make at home. Though you typically see scallops pan-seared—and they're obviously delicious that way—grilling scallops ...

Rinse scallops in cold water and remove small muscle attached to side. Place in medium bowl with olive oil, lime, and cilantro. Marinate in refrigerator for 2 hours. Just before serving, cook on a ...

Wrapped in partly-fried bacon and skewered, the scallops head for the grill. I bypassed the use of toothpicks to secure the bacon, opting to just use the skewer to do the job. For the most part, the ...

1. Make marinade: Whisk together lemon juice, lime juice, olive oil, white pepper, cayenne pepper, salt and sage leaves. 2. Boil bacon for three minutes, then remove pat dry and allow to cool. Wrap ...

1 1/2 tablespoons All-Purpose Basil Pesto (see recipe) or purchased pesto 2 tablespoons olive oil Salt Freshly ground black pepper 2 pounds large sea scallops 2 tablespoons Balsamic Glaze (homemade or ...