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

All of our scallop recipes can be made with the kind you buy in a bag. Scallops come in two main varieties, bay ones, which are smaller and sweeter, and sea scallops, which are larger, meatier ...

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 ...

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.

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 ...

Assemble the sandwiches: Toast or warm the bread, if desired. Spread mayo or your preferred dip on the bread. Layer with ...

This easy seafood chowder recipe uses condensed potato soup as a thickener to make a quick and simple version of a classic ...

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.

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 ...

If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf ...

This potato scallop recipe comes from food author Jane Lawson’s book, Milkbar Memories. Lawson's very confident about what makes a potato scallop delicious: “Good potato scallops are fluffy on ...