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 ...

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 ...

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 ...

If you use the easiest method of softening the scallops - soaking them in water to cover, it dilutes the flavour of the intense seafood. I used to steam them, then pound them in the mortar while ...