Although frozen "dry" scallops are clearly more desirable, our expert Chef Andy McLeod reveals that almost all sea scallops are initially frozen upon capture, even the ones you buy fresh.

This step depends on which kind of scallop -- outside of the two main types, sea scallops and bay scallops -- that you get.

Heat the olive oil in a large skillet over medium high heat. Pat the scallops very dry with paper towels, then season with salt and pepper. Add the scallops to the hot pan and sear on each side ...

½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

Yes, scallops can be served without a blanket of bacon! A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers the perfect balance of flavors. The sweet corn ...