This scallop concoction is an oldie but a goodie. It’s sourced from an ‘80s cookbook produced by Gourmet magazine. The bay scallops team up with mushrooms, shallots, and tomatoes, plus garlic and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings 1 1/2 pounds large sea scallops, side muscles removed Fleur de sel or coarse kosher salt Freshly ground black ...

This simple and incredibly fast dinner is for those warm late summer nights when you want something amazing, but don't have the time or energy to be amazing in the kitchen. In this recipe, the ...

This could be a breakthrough dish for those who don't care for the taste of scallops or for their lingering aroma in the kitchen (see related TIP). The accompanying chutney is a simple sweet-sour ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. 1 cup jasmine or long-grain rice> 1 teaspoon sesame oil> 1 (1-inch-long) piece fresh ginger, >minced, divided> ...

1. Set the oven at 350 degrees. 2. In a small baking dish, spread the almonds. Toast them in the oven for 5 to 8 minutes, stirring several times, or until they are toasted; set aside for the garnish.