EditorialUnderwater Reef 'The Size Of A Football Pitch' Becomes Home To 10,000 Native Oysters - In Bid To Restore The Threatened Species And Support Marine Life
EditorialScallop Shelf, one of Peay’s three estate pinot noir cuvées, at Peay Vineyards in Cloverdale, Calif., June 22, 2022. (Bryan Meltz/The New York Times)
EditorialA line of ear-hanging scallops on the de Koning family’s sea farm in Frenchman Bay in Bar Harbor, Maine, Aug. 11, 2021. (Tristan Spinski/The New York Times)
EditorialEver restaurant's scallop dish, plated with mango in three forms, a lardo veil and the herb hoja santa, in Chicago on July 23, 2020.(Joshua Lott/The New York Times)
EditorialFrom top, dishes served at Flor: blini made from beremeal, an ancient strain of barley grown in Scotland; local trout roe; and a scallop garnished with Alexanders, a variant of parsley, in London, Jan. 25, 2020. (Ben Quinton/The New York Times)