There’s a lot of talk about farm to table these days. Chef Bradford McDonald, who once worked at Per Se and last year left the bright lights of Manhattan for the sleepy town of Chappaqua, practices ...

Executive chef Raphael Abrahante lays shredded phyllo dough, or kadaif, in long strands. He places a sea scallop on the strips and rolls it firmly in the dough without using egg or water to seal it.

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 ...

Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a mixture of butter and olive oil. Separately, he sweats chopped shallots and julienned leeks and carrots ...

Combine purées, citrus, and vanilla; steep and strain. Hold chilled. Sear scallops until golden with tender center. Plate with aguachile, scallop, basil, and garlic chips. Finish with peanut chile ...

Add Yahoo as a preferred source to see more of our stories on Google. Seared scallops in a pan - Lauripatterson/Getty Images Buying scallops can be a little confusing if you don't shop for seafood ...