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 ...

Recipe: Seared Scallops Here we enter into main dish territory with a light but flavorful pasta that incorporates shrimp with the scallops. The dish has the added benefit of coming together in ...

To prepare the risotto with scallops and citrus, first, release the fruit from the shell (1), separate the coral from the nut ...

Scallops don’t seem to demand a strict recipe, they adapt to what the cook has on hand. Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or ...

She likes to serve it as a first course to a seafood-themed dinner on ... If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh.

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.