This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Eric Ripert
Author: Bon Appétit Test Kitchen
Author: Grace Young
Author: Georgia Downard
Author: Ruth Cousineau
Author: Jean Georges Vongerichten
Author: Sam Hazen
Author: Dorie Greenspan
Author: Clark Frasier
Author: Patrick Hoogerhyde
Author: Nicholas Puniello
Author: Andrea Webster
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple...
Author: Anna Stockwell