Garlic Scallops – fresh, succulent scallops sauteed with garlic, butter, white wine and parsley. Easy recipe that takes only 15 mins! | rasamalaysia.com

Garlic Scallops

Garlic Scallops – fresh, succulent scallops sauteed with garlic, butter, white wine and parsley. Easy recipe that takes only 15 mins! | rasamalaysia.com

NYT Cooking: Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. <br/><br/>This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty ...

Classic Shrimp Scampi

NYT Cooking: Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. <br/><br/>This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty ...

Seafood Lasagna (but with real Crab meat not imitation) _ This rich satisfying dish is loaded with Scallops, Shrimp & Crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes!

Seafood Lasagna

Seafood Lasagna (but with real Crab meat not imitation) _ This rich satisfying dish is loaded with Scallops, Shrimp & Crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes!

Best Recipes on Pinterest - How to Cook the Perfect Lobster every time. Such an easy, quick and delicious recipe!

How to Make Perfectly Succulent Lobster Tail

Best Recipes on Pinterest - How to Cook the Perfect Lobster every time. Such an easy, quick and delicious recipe!

NYT Cooking: Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only...

Frogmore Stew

NYT Cooking: Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only...

NYT Cooking: Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only...

Frogmore Stew

NYT Cooking: Frogmore Stew, often called a Lowcountry boil, is open to great variation. The essentials are the freshest shrimp you can find, preferably from the southeastern Atlantic coast or the Gulf of Mexico. You will also need kielbasa or similar sausage, and corn on the cob. Ben Moïse, a South Carolinian who has been making it the same way more than 30 years, insists on only...

If you invite this clawed classic home for dinner, there's no need to dress up -- except, perhaps, to don a bib. Lobster wasn't always considered luxury food. "Fishermen in New England ate lobster because the fish they caught were too valuable at market to consume themselves," says Trevor Corson, author of "The Secret Life of Lobsters" (HarperCollins; 2004). In the early 20th century, however, tourists visiting Maine began buying lobsters from local fishermen to fix for dinner. "This…

Lobster 101

If you invite this clawed classic home for dinner, there's no need to dress up -- except, perhaps, to don a bib. Lobster wasn't always considered luxury food. "Fishermen in New England ate lobster because the fish they caught were too valuable at market to consume themselves," says Trevor Corson, author of "The Secret Life of Lobsters" (HarperCollins; 2004). In the early 20th century, however, tourists visiting Maine began buying lobsters from local fishermen to fix for dinner. "This…

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