Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes ... Combine dashi, ponzu, sugar in saucepan and place over medium heat. Once the sugar has dissolved, add butter ...

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.

We've come across plenty of mouthwatering scallop recipes over the years and decided it was time to bring the family together. From pasta to purée, scallops are a surprisingly versatile ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...

Golden seared scallops ... chewy brown rice mingles with fresh, peppery arugula, adding a hearty and earthy contrast to the dish. Linda Gassenheimer is the author of over 30 cookbooks, including ...

This version - with lobster and scallops - is a lot more ... lightly oiled aluminium foil. Bake the rice in the oven for about two hours, turning it over as necessary so it dries evenly.

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. Put the short grain and long grain rice in a medium-sized ...