Foltz said, "The best way to cook bay scallops is to preserve the ... Additionally, Tasting Table has a recipe for seared scallops that you could try, and searing is quite similar to sauteing.

In case you aren't aware, scallops come in different forms. Bay scallops and sea scallops are similar but have important ...

Assemble the sandwiches: Toast or warm the bread, if desired. Spread mayo or your preferred dip on the bread. Layer with ...

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.

Turn off the heat while you grill the scallops. Remove and discard the small ... Season with salt and pepper. Serve warm. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.

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 ...

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.

The original version of this creamy scallop chowder called for 6 cups of ... filling qualities.” This recipe calls for clam juice, though fat-free, low-sodium chicken broth can be substituted.

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 ...

Yau ja gwai, often called Chinese doughnuts or crullers, come in pairs. Dried scallops (conpoy) are expensive, but a little goes a long way. Buy the largest ones you're willing to pay for - the ...