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

Scallops are expensive and require careful cooking to preserve their delicate texture, so take care not to overcook them. Serve with boiled new potatoes. Mix the turmeric and flour together in a bowl.

Steve Rutherford, executive chef at Fanny Bay Oyster Bar and Shellfish Market, shows us how to make scallops and pork belly. ...

If you're racking your brains deciding on a scallops recipe, however, our experts pretty much agree it's a mistake to overthink things. Chef Andy Bruch says, "You really just want to put them ...

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 ...

In Hong Kong, scallops are available in most seafood markets ... and which, for this recipe, you can just mix in citrus zest and juice. I love the traditional process of making mayonnaise, ...

This recipe has influences from all over the place ... and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean zucchini (also called Korean squash) has glossy, pale ...

To make the crispy saltbush, heat 3cm of neutral oil (grapeseed or rice bran) in a small saucepan, then fry the saltbush sprigs until deeply green and crispy. Drain on paper towel and reserve for ...

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 ...

I set the scallops at the oven door so the eggs would just set, and there we had it – a proper fisherman’s brunch! Scallops make a surprisingly great breakfast ingredient, especially paired ...

Add chopped broccoli and stir to coat with butter. Cook, stirring often, until broccoli has absorbed butter, about 8 minutes. Add scallops, thyme, chile flakes and ½ teaspoon salt, and cook only ...