Fried scallops are crispy, tender, and packed with flavor, making them a delicious seafood favorite. But the right side ...

If you've made seared scallops and spinach, you know we're all about sea ... Cover and set aside while you prepare the pasta and creamy sauce. This ensures everything comes together hot and ...

Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce ...

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...