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.

This scallops fettuccine Alfredo recipe is a simple mash-up of two easy ... Bring a large pot of salted water to a boil. Add ...

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you ... season well with salt and bring to the boil. Cover with a lid and simmer gently for 8-12 minutes ...

Briefly rinse the dried scallops then add them to the pan. Cut the ginger into two pieces. Put the ginger and the spring onions into the pan. Bring the water to the boil then lower the heat ...

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

then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale ...

and cook only until scallops turn from translucent to just barely opaque, 2-3 minutes. Remove from heat. Meanwhile, bring pot of reserved broccoli cooking water back to a boil. Add fusilli and ...

Scallops and cauliflower are a great combo ... to the pan and enough of the stock to cover the florets. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender.

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.

These flavourful, smaller scallops are sold frozen at most grocery stores. Once thawed and dried, they become a great ingredient to make poke bowls with, as I did in today’s recipe. To make them ...

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 ...