Scallops are delicate and delicious little morsels of meat that many people may feel intimidated to cook in their own kitchens. They're a popular and nutritious seafood, but most people don't know ...

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 ...

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 ...

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.

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

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.

Carefully add the wine (not directly from a bottle) and cook for 1 minute to burn off the alcohol. Turn off the heat while you grill the scallops. Remove and discard the small, tough side muscle ...

Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy ...