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Scallops are typically served at fancy restaurants—with a high-end price tag to match. But we’ll let you in on a little secret: The shellfish is actually really easy to cook at home. They take ...
Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
To get perfectly cooked and seared shrimp, cook with a recently seasoned cast-iron skillet. Good tip: Start off with olive oil to sauté the shrimp for a minute or two, then add a tablespoon or ...
Baked Pineapple Salmon. Layering on pineapple circles under the salmon adds a sweet citrus flavor to the salmon that is just unbeatable. Giving the salmon a quick broil at the end of cooking gives ...
Chef and restaurateur Jeremiah Tower of Stars in San Francisco prepares grilled young chicken marinated in fresh herbs, served with a warm vegetable salad; poached chicken stuffed with mushrooms and smoked bacon with aromatic vegetables; and a casserole of roasted chicken salad with lemon, rosemary, and garlic.
Sauté the shrimp with a combination of garlic, wine, lemon juice, red pepper flakes and shrimp for a. Toss the zoodles with the rich, buttery white wine sauce and shrimp for a low-carb meal. Thai ...
Challenge: The home cooks had one hour to create two dishes: one featuring scallops and one featuring risotto. Farah Momen (with Melissa King): Begali-Style Risotto with Lentils, Lamb Chops with Chimichurri & Tomatoes; Scallop Ceviche with Tamarind, Lime, Mango & Chili with Red Lentil Fritter; Marvin Solomon (with Richard Blais):
Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley.