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There is no better combination than scallops and bacon—save for the addition of a spring sauté of favas, sugar snap peas, and tarragon.
What to buy: Look for “dry” scallops that are off-white in color. They are not chemically treated, allowing them to caramelize naturally during searing. (“Wet” scallops—plump, stark-white mollusks that are treated with preservatives like phosphates—will taste bland and will not brown properly when cooked.)
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...