and scallops should be at the top of any seafood lover's grocery list. We've come across plenty of mouthwatering scallop recipes over the years and decided it was time to bring the family together.

A little bit of finesse is required to cook scallops, and these are some common cooking mistakes that would ruin your ...

Scallops are a tenderly sweet bivalve that feel like a treat every time you order them at a restaurant. Although you may ...

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 can be bought in or out of their shells ... monitored dredging at limited times is less damaging to the sea bed than random dredging). Scallops can be steamed, fried or grilled but ...

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

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

This recipe has influences from all ... 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 ...

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.

Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from ...