A little bit of finesse is required to cook scallops, and these are some common cooking mistakes that would ruin your ...

Here's how to cook scallops in the oven (for four servings) under the broiler: Thaw one pound of sea scallops if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops.

Some meat is OK to cook from frozen while other types should always ... his establishment where I noshed on everything from seared scallops and grilled octopus to steak pinchos and merguez ...

The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters. In Hong Kong, scallops are available in most seafood markets ... t enough to cook them.

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.

If possible, buy fresh (shell-on) scallops on the day you plan to cook them.The seafood vendor can clean them for you, but I have them leave the roe/coral intact (although it can be removed ...

Once they are caramelized on the bottom, flip them over and cook for another 3 to 4 minutes. Remove them from the pan once they are cooked and set aside. Scallops should be firm. In the same pan ...

Crustaceans should smell fresh and sweet and of the sea (with ... of time. Scallops are the exception to the tapping rule, because they don't need to be alive on cooking. Avoid frozen bivalves ...