Shellfish

Steam in broth 8-10 min until shells open.

Traditional and best — steaming opens the shells and creates a flavorful broth simultaneously. Simple and foolproof.

Steam 6-8 min.

Already cooked — just reheating. Steaming is faster than oven and retains more moisture.

Broil 400°F, 8-12 min.

Broiling is the most forgiving method for home cooks — easy, reliable, great presentation with a slight char on top. But...

Steam in wine/broth med-high 5-7 min until shells open.

Steaming is the only practical method. The liquid creates the sauce. Oven can’t replicate this.

Cast iron high heat 2 min/side. Don’t touch until crust forms.

The golden crust IS the point of scallops. Only blazing-hot direct contact can create that sear. Don’t move them — let t...

Sauté med-high 2-3 min/side until pink.

Shrimp cook in minutes — stovetop gives you instant control to pull them the second they turn pink. Oven’s slower respon...

Pan sear high heat 1-2 min OR deep fry 2 min.

Squid follows the “2-minute or 45-minute rule” — cook it super fast (sear/fry) or super long (braise). Nothing in betwee...