I bought 1/2 pound of mussels and cooked them in a cast iron skillet with a little white wine and some shrimp stock on boiling heat. Almost all of them opened after about 15 minutes, some did not. ...
I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use the oven? (I try to use scallops ...
I've recently developed a shellfish allergy, and I'm not sure what the best substitute for oyster sauce would be. I've read that the flavor of it is not really easily substitutable. What is the best ...
After cooking scallops in oil in non-stick pan, I cleaned up and there was a white hard substance left stuck to the pan. It felt like plastic. These scallops were fresh caught one day before using, ...