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

Sea or bay scallops work for this recipe, but choose wild-caught, hand-harvested, or “diver” scallops. If using frozen, in ...

I have always been leery of cooking scallops because I found them to be tough, rubbery and a bit bland, until a friend brought over a surprise dish of pasta with scallops in garlic cream sauce. Yum.

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 ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their ... milk into a small saucepan and add the bay leaf and onion. Stir well and bring ...