There always seems to be a lot of questions surrounding scallops, and one of the most common ones is how to get that perfect crust on the pan-seared seafood. To find out, Food Republic spoke to Allie ...

Divide the cauliflower into thick slices, also called making “steak size” about ¾” thick. Save whatever falls apart for the puree, about half of the total amount. Half used as steaks, half for the ...

Here’s a delicious recipe from Chef DJ Olsen of Lou Wine Bar in Hollywood. He will be speaking with us from the Santa Monica Farmers Market on Good Food this coming Saturday, February 20. Yield: 4 ...

Most of my knowledge about scallops comes from watching contestants on cooking competitions scramble to cook them perfectly. But just because they’re usually served at fancy seafood restaurants ...

To make the sauce, melt the butter in a small sauté pan over medium heat. Add the shallots and salt. Sauté for 2 minutes or until translucent. Chef Joël Antunes' commitment to healthy, inspired and ...

Pour 2 Tbsp. dressing over scallops in shallow dish; turn to evenly coat both sides of each scallop. Refrigerate 30 minutes to marinate. Cook beans in remaining dressing in large skillet on ...

With fall here, it’s time to move from the grill to the stove and make something a little heartier for dinner like an awesome seafood risotto. Flavored with corn and bits of chopped chorizo , it’s a ...

A great dinner at Red Light (7700 Biscayne Blvd., Miami; 305-757-7773) the other night of “crushed pepper seared sea scallops, roasted corn spoon bread and spicy orange drip” inspired this home-cooked ...

Easy, fresh and elegant as a lunch salad or an amazing appetizer for six. Rinse scallops and marinade in a little white wine and 2 teaspoons of lemon zest. While sauté pan is heating to medium heat, ...

You're probably familiar with Argentina's vibrant green chimichurri, but did you know this flavorful sauce also comes in red? This Red Chimichurri, adapted from the July/August 2019 edition of Milk ...