"Scallops are pretty delicate; at the restaurant we never cook them with or in a sauce," Bruch advises. Slow cooking scallops in a thick liquid could unintentionally turn them rubbery, so Bruch ...

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 ...

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Although usually designated as a “something special” ingredient, scallops make a perfect weeknight dinner because they cook in ...