An impressive looking dish, that doesn't actually require much work. Serve with buttery mashed potatoes, if you like.

Seared scallops take center stage with poached green beans, orange-ginger compound butter, and basil oil in our version of ...

Two knockout summer recipes to impress with minimal effort - Chefs George Colebrook and Neil Paterson share a crisp, ...

Directions. Heat oven to 350F and butter a 9X9 (2 quart) casserole dish or individual ramekins or scallop shells (available in kitchen shops) that hold 1/3 – 1/2 cup measures.

There are two key elements to making this starter a success. First of all you need good-quality fresh scallops, preferably hand-dived and in the shell. Your fishmonger will shuck them if you are ...

1 yellow onion, minced. Pinch of salt1 cup Arborio rice. 1 cup white wine. 1 bay leaf Pinch saffron5 cups chicken or fish broth, warm. 1 3-ounce piece Parmesan, grated ...

The first plate to be presented was Theo’s Scallop starter dish, which he prepared alongside Michael in the kitchen. However, it was during the preparation Theo took control of his dish and told ...

When Johnny Spero—an alum of Minibar and Komi—opened a place of his own in Georgetown, he unveiled a menu that could only be described as eclectic. Ashes, emulsions, and “savory fudges” share space ...