Chef Tony Miller walks us through making his Seared Jumbo Sea Scallops with Black Thai Rice, Spinach, Mushrooms, in a Coconut Curry Sauce in the kitchen at Latitude 41 in downtown Columbus, Ohio.
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How To:
Prepare and eat Portuguese style periwinkle snails
How To:
Make a seafood stew with Bobby Flay
How To:
Properly shuck an oyster
How To:
Make camp fire lobster tails
How To:
Prepare and clean fresh snow crab
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Eat crawfish
How To:
Cook Jamaican curry garlic crab legs
How To:
Make garlic shrimp just like the Oahu food trucks
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Make Jamaican style okra and saltfish
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Shuck an oyster using the lollipop method
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Cook a Portuguese cataplana seafood stew
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Cook mussels with Floyd Cooks of the BBC
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Make Vietnamese shrimp egg rolls (Cha Ram)
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Make a Homard Á L'Américaine - lobster with wine, tomatoes and herbs
How To:
Make campfire lobster tails with The Lobster Man
How To:
Make steamed mussel canapes
How To:
Make lobster and chicken paella
How To:
Clean blue crabs
How To:
Crack crab legs and get the meat out in one piece
How To:
Cook a grilled lobster tail
How To:
Prepare and eat Portuguese style periwinkle snails
How To:
Make a seafood stew with Bobby Flay
How To:
Properly shuck an oyster
How To:
Make camp fire lobster tails
How To:
Prepare and clean fresh snow crab
How To:
Eat crawfish
How To:
Cook Jumbo Tiger Prawns on the Grill
How to Order Oysters:
East Coast vs West Coast Oysters
How To:
Make Crab Cakes with Tartar Sauce
How To:
Make grilled shrimp and scallop skewers
How To:
Make a Homard Á L'Américaine - lobster with wine, tomatoes and herbs
How To:
Cook the traditional Peruvian causa dish
How To:
Cook a delicious Parmesan and shrimp scampi
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Make shrimp with grits and red eye gravy
How To:
Make a flavorful bacon wrapped cod and smoky mussels
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Make BBQ style New Orleans shrimp
How To:
Make a Cajun crawfish etouffee straight out of the French Quarter
How To:
Cook fresh soft shell crab in a caper and brown butter sauce
How To:
Make the Chinese appetizer crab rangoon at home
How To:
Make jiaozi dumplings out of crab meat
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