Executive chef Raphael Abrahante lays shredded phyllo dough, or kadaif, in long strands. He places a sea scallop on the strips and rolls it firmly in the dough without using egg or water to seal it.

From choosing the freshest diver scallops to nailing that golden sear, chefs share their insider tips to help you cook restaurant-quality scallops at home. Learn the differences between scallop types, ...