Since the real difference between sea scallops and bay scallops lies in size and taste -- bay scallops tend to be smaller, more tender, and sweeter than sea scallops -- we need to know the ins and ...

In case you aren't aware, scallops come in different forms. Bay scallops and sea scallops are similar but have important ...

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 ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

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.

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

For the sauce, sweat the shallot and garlic in the oil for 2 minutes, add the bay leaf, thyme ... lightly oil the scallops and fry for 1 minute then flip over, add the butter, and when foaming ...