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

Today’s recipes are some of my personal favorite “oldies” stolen or created as I saw fit over my years of feeding family, ...

There's nothing quite like the first succulent, juicy bite of freshly prepared scallops when you're out at your favorite ...

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.

A Japanese chef made sauteed scallops with cream sauce comprising white wine, scallions, fresh cream and a dash of oyster sauce. Looking back, Higuchi said the way the chefs on the show pursued th ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

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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.

The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters. In Hong Kong, scallops are available in most seafood markets, unlike oysters, for which you need to ...