Add Yahoo as a preferred source to see more of our stories on Google. Save some time by asking your fishmonger to remove the scallops from the shell - Issy Croker Scallops are in my top three ...

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Open and clean scallops by inserting a knife tip between the shells and severing the hinge. Then pry the shells open. Cut the scallops free of the top, flat shell and discard it. Scoop the scallop out ...

Preheat the oven to 250°C. Line the bottoms of six serving plates with half an inch of coarse salt. This will create an attractive presentation for the scallop shells and prevent them from sliding on ...

I can’t quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don’t think I could ever get a supermarket to supply me ...

Sea scallops are bigger and meatier, and –– if they're caught in the wild –– will be more expensive, thanks to the deeper depths needed to retrieve them. Bay scallops are smaller and sweeter, coming ...

Prepare grapefruit by, using a sharp knife, cutting top and bottom. Then slicing off peel from top to bottom making sure there is no white pith remaining. Next using a small paring knife cut either ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. When cleaning seafood, the less water you use the better, as it washes away the flavour. The scallop ...

Japan’s northernmost island of Hokkaido is known for its huge, flavourful scallops. When cooking great quality seafood, the less you do to it, the better, and this simple recipe cooks the scallops in ...

A cute and fancy appetizer for the Holidays season, mixing some tasty scallops and a crispy filo pastry! Brush some olive oil on a filo pastry sheet. Put another one on top of it and brush again with ...