When examining scallops, you should evaluate their freshness based on appearance, texture, and smell. A quality scallop should have a bright, creamy color to it, and it should be evenly colored ...

"But if you're not sure, the best tell is shape and texture," he mentions. "Nature's scallops are different sizes and have distinctive graining on the surface. Fake scallops will look as if they ...

The scallop industry and fisheries managers finalized Scallop Framework 39 at the New England Fishery Management Council’s ...

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.