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 ...

Place your scallops on a paper towel to remove moisture. This will prevent the scallop from boiling in its own juice. For maximum tenderness remove the bit on the side of the scallop. Sear ...

I love the simple dish of steamed scallops with mung bean vermicelli ... which can have a metallic taste. This recipe is a slight variation on the dish and is almost as easy.

In this lemony pasta dish from Andrea and Daniele Zazzeri ... to cut through the richness and add a touch of vibrant color. Recipe developer Anna Theoktisto brings us this golden-hued risotto ...

Since we already loved the taste of the pasta, we didn't want to change the recipe drastically. The extra can of crushed tomatoes gives the Bolognese sauce a bit more oomph in taste and texture ...