We'll show you all our tricks for cooking scallops from the frozen section or fresh from the fishmonger, including how to cook them in a pan, on the grill, or in the oven. Plus, we'll share how to ...

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.

If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with ...

We have some fun with fresh Florida flavors as we bring seafood and citrus together for a meal you’ll want to make tonight!

Cook until the shallots are softened. For the scallops, heat a dash of olive oil in a pan and fry the scallops for 30 seconds on each side. To serve, place a spoonful of the cauliflower cream in ...

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 ...

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...