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recipes 2002 10 pan seared scallops with beurre blanc sauce
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Cooking
This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.
Bon Appétit Staff & Contributors
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow
techniques
Beurre blanc—the simple butter sauce that relies on ingredients you probably have on hand—is an easy way to add an elegant touch to tonight's dinner
Alison Roman
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
Seared scallops and daikon make for a winter meal that's beautiful, delicious, and super quick, to boot.
Belle Cushing
test-kitchen
Searing scallops can be daunting. Here are some tips from the pros.
Chris Morocco
Cooking
Warning: it's addictive.
Alyse Whitney
test-kitchen
Scallops in 10 minutes, and more awesome recipes that our food director makes time and time again.
Carla Lalli Music
Lifestyle
Dr. Atkins be darned. I'm always looking for an excuse to eat pasta.
Emily Fleischaker
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
Culture
We gave you a sneak peek at three photos taken of recipes from Ethan Stowell's New Italian Kitchen. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
This recipe is like that all-corners brownie pan, but for lasagna.
Antara Sinha
Cooking
The Hestan Cue adjusts temperature automatically and tells you when to flip your scallops.
Zachary Kaplan
Cooking
Last night Bon Appetit Senior Food Editor Sarah Tenaglia dropped by FOX's Hell's Kitchen as a judge of the "entree salads" challenge. Get the winning recipe here.
Emily Fleischaker
Cooking
You'll be drizzling it on pretty much everything.
Andy Baraghani
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
techniques
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Campbell's
Culture
The Bon Appétit Test Kitchen
Cooking
Because it's crazy good
Emily Fleischaker
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Cooking
Cooked in 30 minutes
Julia Bainbridge
Restaurants
Spice rub one night, pasta or fish or salad the next. We're all about that versatility.
Emma Wartzman