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 ...

Make the most of sweet, delicate scallops in these good-enough-for-company recipes that come together ... combined with a ...

All of our scallop recipes can be made with the kind you buy in a bag. Scallops come in two main varieties, bay ones, which ...

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 ...

This scallop concoction is an oldie but a goodie. It’s sourced from an ‘80s cookbook produced by Gourmet magazine. The bay scallops team ... Magazine Award-winning food writer Cathy Thomas ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food ... bay scallops work for this recipe ...

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.

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.

A scallops search on bite.co.nz produced this Listener recipe that is just the right amount of special for this time of year. It makes a great entree or lunch dish served with a crisp glass of ...

Veloute is a wonderful French sauce that uses stock (rather than milk) and is often finished with cream and a squeeze of lemon juice. I have used hapuku, but use any firm-textured white fish and ...

This recipe was shared by Chef Matthew Maslowski ... is a great combination to go with the sweet and saltiness of the scallops. The peas generate a fresh clean finish once combined with the ...