My family, most simply put, is a blended family. With so many people coming together at the holidays with roots and traditions ranging from Illinois to the coast of Florida, it can get a little crazy.

Scallops are tricky things that can go from buttery rich to rubbery if seared for a second too long. Here's an expert's ...

With the summer season upon us, fresh seafood suddenly becomes the plate du jour — both at seaside restaurants and in homes pretty much anywhere. Plump sea scallops (sometimes referred to as diver ...

Alfredo Vargas from the Hard Rock Hotel and Casino is back with another delicious recipe. Today, he shows us how to make pan seared scallops and butternut creamy sauce. Melt the1/2 lb. butter and 1 ...

Chef Tip: Scallops are really sweet so they don't need much in the way of seasoning. A little salt will do it but don't season until just before you put the scallops in the pan, as the salt will draw ...

Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy ...

3 ears fresh corn, husks and silks removed 1 lb Patagonian scallops, thawed 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1 tablespoon canola oil 4 slices bacon, coarsely chopped 8 oz tomato trinity ...

Eating a scallop with that perfect golden sear is a thing of beauty. But there often is a perception that it can’t possibly be done at home — and there’s nothing worse than a pale, rubbery scallop.

HUNTSVILLE, Ala. (TENNESSEE VALLEY LIVING) - Is it just us, or is anyone craving seafood lately? Maybe it’s something about summer being so close, or maybe it’s because we haven’t signed up for a ...