We explain how to prepare pappardelle with scallops and cherry tomatoes. We prepared fresh pasta but if you are short on time you can also use spaghetti or paccheri: both formats go perfectly with ...

So you're looking to put a little taste of refinement in tonight's pasta, but don't know where to start. Consider using ...

Today’s recipes are some of my personal favorite “oldies” stolen or created as I saw fit over my years of feeding family, ...

½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

Drain pasta, reserving ½ cup pasta water. Add pasta and remaining butter to pan with broccoli and scallops, and set over medium heat. Cook, tossing thoroughly, until pasta is well coated.

Sear scallops until golden, about 3 minutes per side. Add cream, Italian seasoning, parmesan, spinach and sundried tomatoes to the pan and stir well. Once hot, add pasta and stir to combine.

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...

Despite its name, it has nothing to do with XO cognac - it's called that because the name evokes a sense of luxury, reflected in the expensive ingredients, especially the dried scallops.