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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.