Couscous, herbs, tomato salad with scallops—sometimes, you come across a recipe with your name written all over it and must be tried. This Couscous, herbs, and tomato salad with scallops is an ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors ...

Scallops should be firm ... At this point add in the tomatoes and sauté for another minute. Next, add in the chicken stock and remaining I Can’t Believe It’s Not Butter and simmer in low ...

With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season. When you’re short on time, skip the canned tomatoes and reach for ultra ...

Sear scallops until golden, about 3 minutes per side. Add cream, Italian seasoning, parmesan, spinach and sundried tomatoes to the pan and stir well. Once hot, add pasta and stir to combine.

A new study from the University of Maine's Aquaculture Research Institute (ARI) and Darling Marine Center is helping to ...

Meanwhile, cook the egg spaghetti for 3-4 minutes until al dente. Drain and add to the tomato sauce. Toss through the scallops. Tip into a large serving bowl and top with the olives, capers and ...

Put 3 plum tomatoes, halved lengthways, in a small roasting tin with all the other ingredients for them. Toss together with your hands, leaving the tomatoes cut-side up. Roast for 25 minutes, or ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...