01/12/201501/04/2015 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Macadamia Nut Crusted Scallops with White Wine Beurre Blanc

06/19/201406/19/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Pasta From the Sea with Chef Andrew Ormsby

03/29/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Maple Syrup Season

02/15/201302/15/2013 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Seared Scallops on Pea Puree

05/14/201205/16/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Spiced Scallops on Vegetable Ribbons with Ginger and Wasabi

03/13/201203/07/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Seared Scallops with Cilantro Oil and Avocado Wasabi Cream

01/30/201201/30/2012 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Seared Sea Scallops with Pineapple, Mango and Corn Chutney

02/22/201102/19/2011 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Bacon Wrapped, Bourbon-Maple Scallops and Shrimp with Polenta Hearts

02/15/201108/06/2015 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Valentine’s Day Cioppino