Since they have a relatively short shelf life, cooking scallops when they're as fresh as possible ensures their entire flavor spectrum of a subtle sweet and sea saltiness. You can also freeze live ...

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

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 ...

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.

In Hong Kong, scallops are available in most seafood markets ... raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer ...

If possible, buy fresh (shell-on) scallops on the day you plan to cook them.The seafood vendor can clean them for you, but I have them leave the roe/coral intact (although it can be removed ...

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.

Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.

Once they are caramelized on the bottom, flip them over and cook for another 3 to 4 minutes. Remove them from the pan once they are cooked and set aside. Scallops should be firm. In the same pan ...