Fishing, at least in part, is about waiting and luck. But scalloping? It’s an active pursuit, one spent swimming and diving — treasure hunting, really — because the fresh, beautiful flavor of ...

It was around 1993 or 1994 at The Herbfarm (where Poppy/Lionhead chef Jerry Traunfeld was then in the kitchen) when food writer Sara Dickerman found The Birth of Venus in her seafood chowder. As ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Many fisheries may be winding down at this time of year. But, another is ...

Kim Woodward, the first ever female head chef at the Savoy Grill, shows you how to enjoy fine dining without the fuss Serves 4 Most supermarkets sell readyprepared fresh or frozen scallops.

Ask people who have strolled the Gulf Coast beaches of Florida and they'll tell you "shelling" is a serious pastime, with thousands of beachgoers sifting daily though miles of shells left behind by ...

I can’t quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don’t think I could ever get a supermarket to supply me ...

TOKYO >> Hills of white scallop shells were piling up in Yubetsu, a town facing the Sea of Okhotsk in Hokkaido. They looked ...

The village of Sarufutsu in Japan's Soya district, is known for its shellfish industry. As such, it churns out about 40,000 tons of empty shells each year which piles up in huge mounds. Working with ...