2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

There's a world of difference between good scallops and bad scallops. We take a look at how some chain restaurant options ...

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

In the kitchen, bay scallops are yummy in sautéed dishes, seafood chowders, and pasta. Put them in a hot skillet with garlic, butter, and a splash of white wine for a simple but elegant dinner.

Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from ...