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 ...

Eating a scallop with that perfect golden sear is a thing of beauty. But there often is a perception that it can’t possibly be done at home — and there’s nothing worse than a pale, rubbery scallop.

If you've ever ordered a dish with sea scallops at a restaurant, it's likely that they arrived at your table with a beautiful, brown, crispy crust that contrasted with their creamy, tender centers.

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 ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Yes, scallops can ...

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 ...

From Kirkland to Trader Joe’s and Member’s Mark, these are the best frozen scallops at grocery stores for sweet flavor and a perfect sear.

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 ...