You'll love that this recipe is: This recipe uses the larger Sea scallops, not the small Bay scallops. The difference between seas scallops and bay scallops are that sea scallops are found in deeper ...

Wash the scallops carefully and pat dry with a kitchen towel. Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic and chopped fresh parsley. Chill the prepared scallops ...

Again, bay scallops are small and tender, so braising them would ... tender bay scallops, avoid any recipes that require ...

Keep warm. Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper.

This recipe ... it into a small sieve set over a bowl and press on the solids. Do not throw away the flavourful oil after draining it – you will need a little to drizzle over the scallops ...

These scallops are a perfect starter, best served with a glass of champagne. They also make cute little canapes served on Chinese spoons - place a teaspoon of sauce on a spoon and top with one ...

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 ...

The luxurious white sauce that defines the recipe complements the sweetness of the scallops to perfection, but, honestly, I think it would make a piece of cardboard delicious. Sea or bay scallops ...

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 ...

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 ...