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.

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.

Scallops might be seen as the gateway to the wonderful world of shellfish since they are mild, sweet, and not remotely fishy-tasting so even people who aren't quite ready for mussels or crawfish might ...

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

In this recipe from Mary Frances Heck's cookbook, Sweet Potatoes, she writes, "A staple in Irish and Irish-American households, fish pie is usually topped with a puree of white potatoes. But swap ...

*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 ...

(yields 4 portions)recipe developed by The Clever Cleaver Brothers®INGREDIENTS12 Sea Scallops12 large shrimp - peeled, deveined and butterflied with the tail onTeriyaki Sauce1 cup soy sauce1 cup ...

Chef Curtis Stone visited New South Wales in a Season Two episode of Field Trip with Curtis Stone and prepared Shrimp and Scallop Curry. Make-Ahead: Curry sauce (without shrimp and scallops) can be ...

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