½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.

Place the pan over a small bowl of hot (but not boiling) water, to keep it warm while cooking the scallops. Use paper towels to dry each scallop thoroughly (if it's moist, it won't brown well in ...

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...

One of the greats in the category is none other than Christopher Walken. Since his breakthrough into cinema in the 1960s, ...