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 ...

Food & Drink Life Lifestyle Pacific NW Magazine The beloved pink scallop resurfaces — deliciously Originally published October 31, 2017 at 7:00 am Updated October 31, 2017 at 12:23 pm ...

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 ...

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.

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.