When it comes to crowd-pleasing holiday comfort foods, you can’t beat scalloped potatoes. Rich, creamy, and refreshingly ...

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 ...

If you can't find fresh scallops that fit the bill, consider looking in the frozen food section of your local grocery store.

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Then, while the scallops are hot, I use the plastic dough blade (not the sharp metal blade) of a food processor to shred them. It's essential that you avoid using the processor's sharp blade ...

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce.

It's both simplicity and wholesome-ness in a bite. Marinade the scallops with oil salt and pepper. Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

Nishino believes it creates an environment conducive to the gathering of the scallops’ food source, such as phytoplankton. When many scallops leap from the seafloor, they also stir up nutrients ...