Getting your Trinity Audio player ready... By Ellie Krieger, Special To The Washington Post Grilled seafood, lemon, extra-virgin olive oil and herbs: This simple Mediterranean quartet of ingredients ...

Grilled seafood, lemon, extra-virgin olive oil and herbs: This simple Mediterranean quartet of ingredients is a sure-fire combination. I first discovered it decades ago at a Greek taverna where they ...

Soak 16 wooden or bamboo toothpicks in cold water for 5 minutes. Meanwhile, in a blender or food processor, pulse oil, basil, garlic, lemon zest, lemon juice, rosemary and chile until smooth. Pour ...

Grilled seafood, lemon, extra-virgin olive oil and herbs: This simple Mediterranean quartet of ingredients is a sure-fire combination. I discovered it decades ago at a Greek taverna where they served ...

1. Chop thyme, basil, and parsley and combine in a bowl. 2. Lightly season each scallop with salt and pepper before adding a small amount of Dijon mustard to each side. 3. Roll each scallop in bowl of ...

Grilled seafood, lemon, extra-virgin olive oil and herbs: This simple Mediterranean quartet of ingredients is a sure-fire combination. I first discovered it decades ago at a Greek taverna where they ...

Scallops are low in calories, fat, carbohydrates and cholesterol, so it's a nutritional crime when they are breaded and deep-fried or drowned in a fat-laden casserole. Health experts recommend eating ...

1. Make sure scallops are dry by patting them with a paper towel. Season with salt and pepper. 2. Using a sauté pan over moderately high heat sear the scallop in hot olive oil until golden brown. Then ...

Place farro in heavy bottomed sauce pan and cover with 5 C water. Add 2 tsp salt and bring to a boil on stove. Reduce to simmer and cook until tender (about 30 minutes). Strain through pasta strainer ...

Heat oil in a large skillet over medium heat, season scallops with salt and pepper and cook until deep golden brown on one side for about three minutes. Turn scallops and add butter and herbs to pan.