Soak skewers in water for at least 30 minutes. Preheat broiler. In a medium bowl, mix lemon juice, vegetable oil, coriander, salt and pepper. Thread, in order, on ...

Nothing says summer like a cookout, and nobody understands a cookout better than Paul Petersen. The executive chef of the Gage Hotel, in Marathon, has created a feast in which everything is grilled.

One of the most classic expressions of the duo is shrimp scampi, packed with aromatic garlic, butter, and a bright hit of ...

Jillian Forte the Executive Chef at Sara’s Table Chester Creek Café taught us how to make Shrimp, Scallop & Chorizo Paella. It’s from the popular Duluth restaurant’s 20th Anniversary Cookbook.

Credit: Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones If you're looking for something light and ...

Calabrian chiles heat up the tomato sauce for this dinner party-worthy pasta that tastes like a trip to Italy. This squid ink pasta recipe from Bobby Flay features shrimp, squid, and scallops in a ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Scallop mousse with shrimp sauce. photo by Hillary Levin, hlevin@post-dispatch.com Yield: 4 servings 12 ounces scallops (bay ...

In this recipe from Mary Frances Heck's cookbook, Sweet Potatoes, she writes, "A staple in Irish and Irish-American ...

Is seafood one of those foods you only eat when dining out? Would you believe that seafood is one of the easiest foods to ...

1. Preheat oven to 285 degrees. Spray ramekins heavily with nonstick spray or coat insides well with butter. Bring a kettle of water to boil. 2. Place scallops in a food processor and process to form ...