*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 ...

Want to see your co-workers’ eyes light up? It’s simple. Tell them you’re going to be cooking them some scallops. The same trick works for family members or guests. Scallops are beloved by pretty much ...

1. Preheat oven to 285 degrees. Spray ramekins heavily with nonstick spray or coat insides well with butter. Bring a kettle of water to boil. 2. Place scallops in a food processor and process to form ...

Squeeze a bit of lemon on seared scallops in the pan with butter and parsley garnish. (Hillary Levin/St. Louis Post-Dispatch/TNS) A mango vinaigrette dresses a salad of spinach, black beans, red ...

Want to see your co-workers’ eyes light up? It’s simple. Tell them you’re going to be cooking them some scallops. The same trick works for family members or guests. Scallops are beloved by pretty much ...