The scallops we usually see in markets are the meaty round white adductor muscles that open and close scallop shells, propelling them through the water. Their roe, known as the coral, is also delicious, although it is rarely sold in this country; ask your fishmonger. Fresh scallops should smell sweet and should not be floating in liquid; if they are, they are definitely not fresh. Scallops can be cooked in many ways—fried, sautéed, poached, steamed, grilled, or baked—or eaten raw, in a ceviche or as scallop tartare. They are mild in flavor and best in simple preparations. (All scallops are sweet, but tiny bay scallops are especially so.) Before cooking scallops, remove the small vertical band of muscle attached to the side of the scallop. (This is sometimes called the foot.) Because scallops can absorb a great deal of liquid, don’t rinse them unless absolutely necessary. They cook very quickly: bay scallops take only a minute or two and larger scallops take only four to six. Large scallops to be sautéed or gratinéed can be cut horizontally into two or three disks before cooking. For a salad, cut them after they have been cooked.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.