Stop obsessing over that astronomically priced scallop dish at your local seafood hotspot—cooking quality scallops at home is easier than you'd think! Scallops rank among the most indulgent ...

Whether for an appetizer or light dinner, scallops can make any course feel a little more elegant. Slightly sweet, tender, and quick to cook –– as long as you can make them right ...

We have some fun with fresh Florida flavors as we bring seafood and citrus together for a meal you’ll want to make tonight!

Chef Thomas O'Neil from Suicide Bridge Restaurant shows us how to make seared scallops with butternut squash puree and cream fraiche.

If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with ...

Scallops don’t seem to demand a strict recipe, they adapt to what the cook has on hand. Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo ...