We'll show you all our tricks for cooking scallops from the frozen section or fresh from the fishmonger, including how to cook them in a pan, on the grill, or in the oven. Plus, we'll share how to ...

Some meat is OK to cook from frozen while other types should always ... his establishment where I noshed on everything from seared scallops and grilled octopus to steak pinchos and merguez ...

Place the pan over a small bowl of hot (but not boiling) water, to keep it warm while cooking the scallops. Use paper towels to dry each scallop thoroughly (if it's moist, it won't brown well in ...

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.

Scallops are the exception to the tapping rule, because they don't need to be alive on cooking. Avoid frozen bivalves as they usually taste rubbery when cooked. When buying mussels, colour is not ...

Higuchi promptly went to the supermarket to buy the ingredients and made sauteed scallops with cream sauce. The dish he made for the first time tasted so good, he became enchanted with cooking.