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 ...

A little bit of finesse is required to cook scallops, and these are some common cooking mistakes that would ruin your ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

A Comfort Food Classic. W hen it comes to comfort food, nothing quite compares to the creamy, cheesy goodness of scalloped ...

Scallops served with a curry cream on a crisp potato wafer and tangy keri. Take juices left in pan and work into a fry of shallots, garlic and malt vinegar with heavy spices from the spice mixture.

Scallops caught using special environmentally friendly LED pots have been landed for the first time on the island. The king ...

Boil, cool and grate 1 large agria potato into a bowl. Add 150g raw prawns and 200g fresh scallops, chopped into even chunks, a small handful each of chopped coriander and curry leaves (2-3 ...

Nishino believes it creates an environment conducive to the gathering of the scallops’ food source, such as phytoplankton. When many scallops leap from the seafloor, they also stir up nutrients ...

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 ...

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...