From pasta to purée, scallops are a surprisingly versatile ingredient that's sure to satisfy your craving for a breezy seaside meal. Although there are some tips worth remembering when cooking ...

Drain pasta, reserving ½ cup pasta water. Add pasta and remaining butter to pan with broccoli and scallops, and set over medium heat. Cook, tossing thoroughly, until pasta is well coated.

Most top-notch seafood restaurants, including several chains, will serve you scallops done right: so fresh they taste sweet and buttery.

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...

Transfer to a paper towel to cool, then add oil to skillet and increase heat to high. Season scallops on both sides with salt and pepper, then sear on one side only, until browned, about 1 minute.