Like shrimp, you may use fresh or frozen scallops for this recipe. Thaw them along with the ... meaty ones—perfect for grilling, while bay scallops are smaller, sweeter, and better for pastas ...

If you have access to fresh bay scallops, which are sweeter, more tender and smaller than their deep-sea brethren (averaging about half an inch in size), give them a try in this recipe ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

In the chef’s first Slow Food Fast recipe, she handles bay scallops simply ... the chef recommends shaving on some fresh Alba white truffle, also available at this time of year, and worth ...

Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them. In a small bowl ...

The larger sea scallops work best for this recipe because they will sear evenly and won’t overcook as quickly as the bay scallops ... Sometimes you can find fresh diver scallops that are ...