you need to baby scallops while they're on the grill, or else they'll overcook or become burnt. The secret is using a simple two-level fire. Arrange your grill into two separate cooking zones ...

Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...

Place the pan over a small bowl of hot (but not boiling) water, to keep it warm while cooking the scallops. Use paper towels to dry each scallop thoroughly (if it's moist, it won't brown well in ...

Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.

Heat a heavy based pan (or the barbecue) till very hot, slide the scallops in and cook for 30 seconds. Carefully flip over and cook a further 20 seconds. Take off the heat, place in the spoons and ...

Higuchi promptly went to the supermarket to buy the ingredients and made sauteed scallops with cream sauce. The dish he made for the first time tasted so good, he became enchanted with cooking.