Because scallops have a high moisture content, the risk in preparing them is that they will release their liquid in the pan and steam instead of sear. They also become tough and rubbery if overcooked. The trick is to heat the pan and oil sufficiently so the scallops brown quickly, without overcooking. Swirling the oil to completely coat the pan is crucial, as the heated oil will provide a slick surface that will prevent the scallops from sticking, but you should give the pan a good, strong jerk as soon as the scallops have been added, just in case. Succulent, sweet scallops have an affinity for anise-flavored fennel, and they look lovely resting on pools of silky fennel puree.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.