2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

For the Sage Brown Butter: in a large sauté pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. Remove the small side muscle from the ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests ...

Fill a large pot with water and bring to a boil. Add 2 tablespoons salt. Meanwhile, line a baking sheet with parchment paper. Cut broccoli florets from stalk. Trim ½ inch off stalk to remove dry ...

Brush the scallops with oil and season with salt. Heat a non stick frying pan until very hot. Add the scallops , starting at “12 o’clock” in the top of the pan. When cooked for a minute turn ...