The term "shellfish" covers an ocean's-worth of molluscs and crustacea, so for brevity's sake I've chosen a few favourites that anyone can tackle. Although farming has made shellfish a year-round ...

Kim Woodward, the first ever female head chef at the Savoy Grill, shows you how to enjoy fine dining without the fuss Serves 4 Most supermarkets sell readyprepared fresh or frozen scallops.

Unsurprisingly, to get the most out of your scallops, you'll need to respect their storage needs. "I would try to use them within the first two to three days of getting them," Chef Alfredo Nogueira ...

Delicate, buttery, elegant, scallops have that magical ability to turn any dinner into something sophisticated. But they also come with a reputation: they’re easy to mess up. Overcook them, and they ...

THERE are two species of scallop native to our waters – great or king scallops, with shells up to 15cm in diameter, and the smaller queen scallops, which are about half the size when mature. Did you ...

Plump, sweet scallops are one of the most delicious things found in the seas around England. The scallops we cook in the restaurant come from Dorset – "hand-dived" and very fresh, they are a treat to ...