Scallop dredging can be harmful to the sea floor but farming scallops could be a path forward. Martha Stewart learns the ropes at a scallop farm in Penobscot Bay. She takes the harvest home to ...

This simple recipe pairs seared scallops with fennel and lemon, which are made into a bright, crunchy, herby relish to garnish the buttery shellfish. Served on a bed of arugula, it's almost like a ...

Gourmands have always made a distinction between sea scallops and bay scallops; the latter are thought to be superior, and they cost more. In New York, the distinction has become not just a case ...

HERE’S a plea to every restaurant that sends out a sea scallop “compliments of the chef”: Ask the people first. It’s bad enough that many scallops are flavorless and watery.… ...

Oyster House 1516 Sansom St. Philadelphia, MI 19102 (215) 567-7683 oysterhousephilly.com. The Oyster House is a popular place in general for all seafood lovers and has been open since 1976.

What is a scallop? A scallop, or pectin, is a bivalve marine mollusk akin to the oyster, the clam and the mussel. ... Sea (big) and bay (small) scallops come mostly from New England and Canada.

Have you ever wondered why grocery store seafood counters and packages of frozen scallops often have a "count size" label? Here's what it means.

Scallops are the sea's buttery gift to us landlocked folks. They're so unique with their briny flavor and smooth, meaty texture. When we buy scallops at the market, they're typically removed from ...