Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

I learned an important lesson about the flash point of peanuts on this one. Peanuts burn really well. And for a really long time. Especially when they are finely ground with some bread crumbs, fresh ...

Eating a scallop with that perfect golden sear is a thing of beauty. But there often is a perception that it can’t possibly be done at home — and there’s nothing worse than a pale, rubbery scallop.

Scallops seared in bacon fat deliver when the classic hors d’oeuvre falls short. By Sam Sifton Good morning. Bacon-wrapped scallops are, a trip to Boston reminded me recently, far better in theory ...

You may be familiar with scallops as the buttery, cylindrical pucks of sweet, fishy goodness on which only a restaurant can achieve a crusty sear. But, we promise, you can do the same at home, as long ...