I don't recall seeing scallops with the roe at various markets with fish departments - has anyone seen this recently at a market in Manhattan? Hoping to make a recipe or two, but need to find them first.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.