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To make beurre rouge, in medium saucepan sauté shallots in 1 tablespoon butter until lightly browned. Add wine and juice. Reduce by 2/3 over high heat, until liquid measures about 1/3 cup. Add cream, ...

Like oysters and mussels, the scallops we eat and love are bivalve mollusks, and are actually adductor muscles, joining together both halves of the sea creatures' shells and allowing them to literally ...

Obsessed with a pricey scallop dish at a seafood hotspot? Learn how to cook frozen scallops with a pan, broiler, or grill and recreate your favorite dishes. Scallops are one of the most indulgent ...

Ingredients: 1/2 c. Lime Tomato Garlic Sauce 10 ea. Scallops, large (10-12 pieces per pound) 2 t. Sea Salt 1 t. Black Pepper 1 T. Vegetable Oil Directions: 1. Preheat the oven to 400 degrees F. 2.

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It’s what I call Thanksgiving on a roll – mayonnaise, leftover dressing and cranberry sauce, piled atop turkey held together with two slices of bread. But now it’s simply time to move on. And, with ...

Scallops are a popular and elevated seafood option but they can be difficult to cook, and different types of scallops call for different methods of preparation. For instance, sea scallops are bigger, ...