Toss arugula with julienned apples, olive oil & sherry vinegar. Spoon the puree onto the serving vessel, top with scallops, arugula-apple salad & finally hazelnuts. Makes enough for 4 people.

Get Food & Wine's elegant scallop recipe from star chef Emeril Lagasse. It comes together in just about an hour, though the ...

Scallop quotas in the U.S. Northeast have fallen sharply in recent years, with the New England Fishery Management Council projecting landings of just 17.1 million pounds in 2026 – a dramatic decline ...

OLD CITY (WPVI) -- If you don't feel like cooking tonight, you can leave the stove off for this week's 6-minute meal. 6abc's Alicia Vitarelli stops by Tuna Bar in Old City for a Scallop Ceviche. The ...

Have you bought some frozen scallops and want to use them to prepare a tasty dish? We explain how to prepare pappardelle with ...

Chef Tip: Pumpkin Chef/Owner Ian Moroney gets his scallops from Barnegat Bay and says to look for fish caught on day boats (boats that return with their loads daily) so that you know it's fresh. Fresh ...