I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...

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 ...

Before adding scallops to the pan, be sure to remove any excess moisture with a paper towel. Excess moisture can actually steam scallops in the hot skillet, which can then result in an ...

Steam for two hours, occasionally checking the water to make sure it doesn’t run dry. Shred the scallops when they are just cool enough to handle; if you let them get cold, they will harden.

However, if there's too much moisture in your pan, your scallops will be steamed rather than pan-seared, leaving you without crisp, brown edges. Restaurants generally avoid this, and it's hard not ...