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.

Allow to infuse while preparing the scallops. If using bay scallops, slice each scallop into two. If using larger varieties of scallops, dice them. Add scallops to marinade and toss gently to coat.

Since the ban was announced on Aug. 24, Gen Komori, president of Tokyo-based seafood trading house Housen Co., has received inquiries for scallops ... inventories of frozen scallop abductor ...