A light take on Coquilles St Jacques with bay scallops, mushrooms, and olive oil. French comfort food that fits the ...

Bear in mind that bay scallops will cook more quickly ... spaghetti with cream sauce and cherry tomatoes on top. Recipe: Easy Cajun Scallop Pasta If you're partial to a paler pasta dish, this ...

Sear these scallops before transferring them to the broiler and basting them with espelette butter — a quick and easy seafood recipe from "How to Cook All the Finest Things in the Sea" by Ari Kolender ...

You will probably recognize them by their ribbed fan-shaped shell and they come in varying sizes, from the small bay scallops to the larger sea scallops. No matter the size of the scallop ...

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.

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 ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

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 ...