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 ...

Picture scallop carpaccio, staged with kaffir lime froth and candied ginger in a pretty pink scallop shell. Imagine house-made pappardelle with soft folds of kale, a divine vegetarian dish sparked ...

Sweet, luscious bivalves are feast for seafood lovers BY CAROLE KOTKIN The Miami Herald Aug 18, 2013 Aug 18, 2013Updated Aug 5, 2020 0 ...

8 scallops in their shells 3 tablespoons fresh bread crumbs Directions Heat the olive oil in a medium saute pan over low heat, add the onions and cook until golden brown, about 30 minutes.

To make the sauce, combine ingredients and mix well. At the BarbecuePlace prepared scallops, in their shells, flesh-side-up on the open grill and spoon ½ teaspoon of sauce over each.