Scallops are delicate and delicious little morsels of meat that many people may feel intimidated to cook in their own ...

then cook scallops with tomatoes; they’ll burst in the pan and release their juices. Simply pan-seared scallops served with a handful of baby spinach and warm lentils make a satisfyingly wholesome ...

Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.

When cooked properly, scallops can be downright delectable. Ideally, you want a nice golden crust on the outside and smooth, silky flesh that offers hints of the ocean and subtle sweetness.

The cooks grilled the scallops on a large barbecue set up on the beach while we sat nearby at tables watching the waves. You can cook the scallops on the barbecue if you have it fired up for ...

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...

Here are seven foods to avoid cooking directly on a grill. If you've ever slapped a filet of flaky fish like tilapia, cod or ...

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.

Higuchi promptly went to the supermarket to buy the ingredients and made sauteed scallops with cream sauce. The dish he made for the first time tasted so good, he became enchanted with cooking.

Jacques. It is a timeless, cozy classic, and one of the first scallop dishes I ever tasted — my mom’s version of it anyway. The luxurious white sauce that defines the recipe complements the ...