Mark Bittman’s Seared Scallops with Pan Sauce

This is my idea of a perfect—and easy—special-occasion scallops recipe, and is taken from Mark Bittman’s classic “How To Cook Everything: The Basics.”

Mark Bittman’s Seared Scallops with Pan Sauce
Serves four 6-ounce portions

3 tablespoons butter
1 tablespoon olive oil
1-1/2 pounds sea scallops
Salt and freshly ground pepper
2 tablespoons minced garlic
Juice of 1 lemon
1/2 cup … Read more

Crispy Crab Cakes with Aioli

These crab cakes feature Dungeness crab meat since I live on the West Coast where it’s plentiful. Alternate versions could have salmon, or even canned albacore tuna.

Generally, crab cakes are held together by using a mixture of egg and bread crumbs. In this recipe, to lower the carbs, a mousseline of shrimp, egg, and cream is used to bind … Read more

Pasta with Dungeness Crab

I grew up in San Francisco, so Dungeness crab was a frequent autumn visitor to our table. But it wasn’t until I was out on my own, in my early twenties, that I created my own personal ritual. As soon as I heard that crab season had begun, I would head down to the wharf with a friend and pick … Read more