Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

The lemon flesh is delicious against the sweetness of the scallop flesh. Have plates warming so you can serve immediately when the scallops are ready. To prepare 1 lemon, cut a wedge off the top ...

If you want to take your scallops from good to restaurant quality, the secret might already be sitting in your fridge. According to culinary experts at Maine Lobster House, soaking scallops in ...

If you're a fan of seafood, this Garlic Butter Baked Scallops recipe will become your new favorite! With a rich, buttery garlic sauce and a crisp breadcrumb topping, these scallops are baked to ...

Rinse scallops and wipe dry Place mushrooms bell pepper tomato and wine in a large nonstick skillet and cook 5 min until vegetables are tender Add onions scallops and dill weed Cook about 5 min until ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

For those wanting to ease into the deep end, this recipe for sea scallops—dressed in a butter and tomato sauce—makes a great entry point. Paired with an Italian Chardonnay from Alto Adige-Trentino, ...

This scallop tostada with a tart yuzu vinaigrette is a signature dish at Ari Kolender's L.A. restaurant Found Oyster. The recipe is from his new cookbook, 'How to Cook the Finest Things in the Sea.' ...

Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them. 2. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches ...