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.

Bay scallops are found in shallow water and are ... in the oven for anywhere from 15 to 30 minutes depending on the recipe.

The only difference is the price: bay scallops are much less expensive and may be worth the effort to lighten the Christmas budget. Especially when it comes to the menu, you have recipes in which ...

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.

For the sauce, sweat the shallot and garlic in the oil for 2 minutes, add the bay leaf, thyme ... lightly oil the scallops and fry for 1 minute then flip over, add the butter, and when foaming ...

If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf ...

You can serve these in Chinese style soup-spoons as a canape, just one scallop per portion ... but here's a very simplified recipe - this will make about two cups worth. Place everything from ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.