Don’t panic in the face of whole scallops. Adam Geringer-Dunn from Greenpoint Fish and Lobster is here to demonstrate that shucking and prepping this juicy bivalve is actually a breeze. Buying ...

Fishing, at least in part, is about waiting and luck. But scalloping? It’s an active pursuit, one spent swimming and diving — treasure hunting, really — because the fresh, beautiful flavor of ...

Medium heatOpen grillFor the sauce2 tablespoon soy sauce1 tablespoon sweet chilli sauce1 teaspoon finely chopped fresh ginger1 tablespoon lime juice2 teaspoons waterIn the KitchenLift each scallop ...

I can’t quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don’t think I could ever get a supermarket to supply me ...

It was around 1993 or 1994 at The Herbfarm (where Poppy/Lionhead chef Jerry Traunfeld was then in the kitchen) when food writer Sara Dickerman found The Birth of Venus in her seafood chowder. As ...