Chef Rick Korn, of Rick's Food & Spirits in Kingston, shows how to make pan-seared sea scallops with a strawberry and jalapeno coulis.

Sea scallops cook quickly (about 4–5 minutes) and are often pan-seared to develop a nice, caramelized crust. Bay scallops are smaller and sweeter than sea scallops.

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Again cook until the underside is deeply browned, about 2 minutes. Turn the scallops over, reduce the heat to medium, add 1 tablespoon of water to the pan, and add the reserved scallops, browned ...

The second and most important secret to cooking good scallops at home is to focus on searing just “the prettiest side,” said the chef Cali Faulkner, who whips up some incredible ones at her restaurant ...

When it comes to how to cook bay scallops, McInnis said, "A hot pan sautéed quickly with butter is best." Meanwhile, Brisson's restaurant specifically uses 'nduja butter, which is a type of ...

Scallops are expensive boys, and there are usually 20–30 of them to a pound. Bay scallops are caught in East Coast estuaries and bays, and about a third the size of sea scallops (50–100 per ...

Rick Korn, of Rick's Food and Spirits, shows how to make scallops with a strawberry and jalapeno coulis.