For example, you might cut long, thin scallops for feathers but short ... Using your other hand to move the paper around will make it easier to cut along the line. Stop with your scissors half ...

We asked Derick Wade, executive chef of The Darling Oyster Bar and Thomas Dritsas, corporate executive chef of Truluck's, for ...

it would make a luxurious addition to a New Year’s Eve menu, too. If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them ...

Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops.

Dried scallops (conpoy) are expensive ... Fish paste is sold by Chinese fresh seafood vendors, who make it from carp and whatever types of fish were left over from the day before.

I first published this recipe in 2012, but over the years, I've adapted it to make it easier. The hardest part of the recipe is shredding the conpoy (dried scallops) before cooking them with the ...