Like oysters and mussels, the scallops we eat and love are bivalve mollusks, and are actually adductor muscles, joining together both halves of the sea creatures' shells and allowing them to literally ...

This chef-favorite shellfish is the secret to fast and elegant meals, from chowder to aguachile. Brent Hofacker / Getty Images Scallops are among the most popular types of seafood with chefs and home ...

Obsessed with a pricey scallop dish at a seafood hotspot? Learn how to cook frozen scallops with a pan, broiler, or grill and recreate your favorite dishes. Scallops are one of the most indulgent ...

This installment of “Creative Cooking” from the Press' archives features John Weber and his elevated approach to crafting ...

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most like ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. FEW SUMMER ...

I am a seafood lover, but this has not always been the case. As children growing up in New England, my younger brothers and I were served swordfish on a regular basis. This may sound luxurious, but in ...

Whether for an appetizer or light dinner, scallops can make any course feel a little more elegant. Slightly sweet, tender, ...

This chef-favorite shellfish is the secret to fast and elegant meals, from chowder to aguachile. Kelly is a food editor and writer whose work has appeared across digital and print publications ...