Kalamata olives, garlic, lots of it, sun-dried tomatoes, basil, parsley, and balsamic vinegar are the perfect pairing for ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Yes, scallops can ...

1. Heat oil in a large pot over medium-high heat. When the oil is hot and shimmering, add the shallots and once translucent, ...

Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of ...

In my constant quest to find alluring flavor in a healthy way, fresh herbs are a hero food. Not only do they bring heady aroma, distinctive taste and vibrant color, but they also offer leafy-green ...

Living in a city where seafood rules the cuisine is nothing new to me. Being from Houston and with a San Diegan as a partner, my house is once again full of seafood lovers. For his coming birthday ...

To make the sauce, melt the butter in a small sauté pan over medium heat. Add the shallots and salt. Sauté for 2 minutes or until translucent. Chef Joël Antunes' commitment to healthy, inspired and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces 2 tablespoons olive oil 1 1/2 pounds large sea scallops ...

My family, most simply put, is a blended family. With so many people coming together at the holidays with roots and traditions ranging from Illinois to the coast of Florida, it can get a little crazy.