Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste. Refrigerate the mixture for 30 to 45 minutes. Add the olive oil.

PORTSMOUTH, Va. (WAVY) – It was a seafood feast in the kitchen today with Lloyd Moonga and Eric Powell from the Renaissance Hotel. Lloyd made Crab Stuffed Flounder with a Scallop starter.

Scallops are shellfish that have a very tender and delicate texture and taste, and they are edible bivalve mollusks from the Pectinidae family. You will probably recognize them by their ribbed ...

Baked stuffed lobster — the classic New England dish of lobster stuffed with crackers and drawn butter, and sometimes shrimp, scallops, and crab — is summer on a plate. Once upon a time, the dish was ...

The pork-stuffed fried dumpling was served with herbed greens. This tapa contains blackberry sauce – made from blackberries Chef Jerry Davies and Grico’s owner Pat Greenfield picked last year – as ...