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 ...

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

If you're racking your brains deciding on a scallops recipe, however, our experts pretty much agree it's a mistake to overthink things. Chef Andy Bruch says, "You really just want to put them ...

This recipe has influences from all over the place ... and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean zucchini (also called Korean squash) has glossy, pale ...

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo ...

In Hong Kong, scallops are available in most seafood markets ... and which, for this recipe, you can just mix in citrus zest and juice. I love the traditional process of making mayonnaise, ...

Scallops served with a curry cream on a crisp potato wafer and tangy keri. Take juices left in pan and work into a fry of shallots, garlic and malt vinegar with heavy spices from the spice mixture.

These scallops are a perfect starter, best served with a glass of champagne. They also make cute little canapes served on Chinese spoons - place a teaspoon of sauce on a spoon and top with one ...

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 ...

Grill the scallops over direct medium heat ... Season with salt and pepper. Serve warm. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.

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 ...