One of my most memorable scallop-eating experiences took place at 4,000 feet, in the grand dining room of Yosemite’s Ahwahnee hotel. Chef Marion Morash, former assistant to Julia Child and celebrity ...

– First, chop the prosciutto, then put Panko bread crumbs in a mixing bowl and add Pernod (Pernod is an Anise liqueur). Add lemon juice, olive oil, unsalted butter, minced garlic, chopped shallots and ...

Scallops are among my favorite seafood because they are easy to prepare and they taste great. The key to preparing a dish with scallops is to pair them with subtle flavors that don’t mask their taste.

Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using.

The original version of this creamy scallop chowder called for 6 cups of heavy cream, said Kathy Kitchens Downie, R.D., in Cooking Light. The result was a velvety, assertive, broth, but one with too ...

Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings ...