All of our scallop recipes can be made with the kind you buy in a bag. Scallops come in two main varieties, bay ones, which are smaller and sweeter, and sea scallops, which are larger, meatier ...

She likes to serve it as a first course to a seafood-themed dinner ... If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh.

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 ...

These succulent shellfish are the perfect appetizer or main entree ... of complex recipes. You'll love that this recipe is: This recipe uses the larger Sea scallops, not the small Bay scallops.

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 ...

½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

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.