Skip to playerSkip to main content
Saveur
  • 11 years ago
David Seigal, executive chef at The Lobster Place and Cull & Pistol, shows us how to shuck fresh scallops.

Recommended

  1. Does Hershey’s Simply 5 Syrup Taste Better Than The Original??? - Food Feeder
    Tasted
    10 years ago
  2. Beyoncé - Let's Move! Move Your Body (Choregraphy) (Coreografia)
    Blanch Luster
    11 years ago
  3. What Diana Kennedy Taught Us About Appreciation vs. Appropriation
    Saveur
    6 years ago
  4. How to Make the Ultimate Lobster Thermidor
    Saveur
    7 years ago
  5. Mansaf - Jordan National Dish
    Saveur
    7 years ago
  6. Pescado Embarazado Might Be the Best Beach Snack in Mexico
    Saveur
    7 years ago
  7. How to Shape the Perfect Samosa
    Saveur
    7 years ago
  8. The Art of Wagashi, Japan's Tea-Ceremony Treats
    Saveur
    7 years ago
  9. Tacacá: Soup of the Amazon
    Saveur
    7 years ago
  10. Chefs Share What the Southern Renaissance Means to Them
    Saveur
    8 years ago
  11. Germany’s Favorite Comfort Food
    Saveur
    8 years ago
  12. Thai Pounded Salads
    Saveur
    8 years ago
  13. Tiny Gingerbread Houses with the "Displaced Housewife"
    Saveur
    8 years ago
  14. When Baking with Olive Oil is Even Better Than Butter
    Saveur
    8 years ago
  15. Olive Oil Is the Only Pasta Sauce You Need
    Saveur
    8 years ago
  16. One Day Out with PolkaPants
    Saveur
    8 years ago
  17. Cooking with Kimchi
    Saveur
    8 years ago
  18. The Real Food of Tahiti
    Saveur
    8 years ago
  19. Garden Cooking in Puglia
    Saveur
    8 years ago
  20. Pastry Pipe Dreams of Puglia
    Saveur
    8 years ago
  21. Art-inspired Pizza from Portland
    Saveur
    8 years ago
  22. Austin: BBQ Capital of the US?
    Saveur
    8 years ago
  23. The SAVEUR Cookbook Club Takes a Road Trip to Catalonia
    Saveur
    8 years ago
  24. Haitian Black Mushroom Rice
    Saveur
    8 years ago
  25. Hot Pot Heaven
    Saveur
    8 years ago