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

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

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.

Bush, as recently revealed, may like his scallops about as much as his dad likes broccoli, but perhaps that’s because he’s never had the pleasure of tucking into a plateful of the Peconic Bay ...

Turn off the heat while you grill the scallops. Remove and discard the small ... Season with salt and pepper. Serve warm. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.

Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, ...

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

The original version of this creamy scallop chowder called for 6 cups of ... filling qualities.” This recipe calls for clam juice, though fat-free, low-sodium chicken broth can be substituted.