Then, add the butter. This ingredient is best used for basting: Spoon the butter over the cooking scallops so it absorbs fully. This method is so simple that even total beginners can learn it, but be ...

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 ...

Since they cook very quickly (about 2–3 minutes, total time), they won’t get a nice sear like larger sea scallops. You can sauté them, like in this recipe for truffled bay scallops, but they’re also ...

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.

Immersion blenders are one kitchen tool that even some seasoned home cooks don't have in their arsenal -- but they should.

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 ...

This scallop concoction is an oldie but a goodie. It’s sourced from an ‘80s cookbook produced by Gourmet magazine. The bay scallops team up with mushrooms, shallots, and tomatoes, plus garlic ...

This version - with lobster and scallops - is a lot more luxurious, but it's still comfort food. I like to serve this soup with rice cracklings, which add a crunchy texture and nutty flavour.

Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only until scallops turn from translucent to just barely ...