I've always been a sucker for scallops. They're sweet, meaty, cylindrical and bite-size. This particular recipe puts scallops at the center of a skewer's worth of very tasty kebabs. It requires no ...

Pesto-marinated Sea Scallops Jimmy Gherardi, Master Chef, J's Fresh Seafood Restaurant 1/2 packed cup fresh basil 1/2 cup pine nuts 4 cloves garlic 1/2 cup olive oil 1/4 cup fresh lemon juice 1/2 ...

When Ree Drummond (a.k.a. The Pioneer Woman) does surf and turf night, she likes to pair steak with shrimp for the ultimate summer meal on the grill. And although the idea of surf and turf might seem ...

Here, Chinese fermented black beans are stir-fried with garlic and ginger, flavor-enhanced with Chinese or Japanese rice wine, and blended into a delicate puree that makes a delicious dip to ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical and bite-sized. This particular recipe puts scallops at the center of a skewer’s worth of very tasty kebabs. It requires no ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical ...

I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical and bite-sized. This particular recipe puts scallops at the center of a skewer’s worth of very tasty kebabs. It requires no ...