Scallops come in two main varieties, bay ones, which are smaller ... this most delicate of shellfish, this recipe opts for a bold addition of spicy serrano peppers. The rest of the ingredients ...

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

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

We have some fun with fresh Florida flavors as we bring seafood and citrus together for a meal you’ll want to make tonight!

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo ...

Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops.