Preheat the oven to 250°C. Line the bottoms of six serving plates with half an inch of coarse salt. This will create an attractive presentation for the scallop shells and prevent them from sliding on ...

Remove dark veins from scallops. Leave red roe attached. Combine the ginger, oyster sauce, wine and sugar. Spoon this over the scallops in shells. Cover and chill for 30 minutes. Cut the spring onion ...

WE are incredibly lucky that some of the finest varieties of shellfish can be found in British waters and scallops are a great example of this. Noted for their mild, sweet flavour and firm yet ...

Many seafood lovers are already comfortable steaming clams or boiling lobster, but during the summer, when everything's being thrown on the grill, why not toss your shellfish on, too? According to ...

Want to see your co-workers’ eyes light up? It’s simple. Tell them you’re going to be cooking them some scallops. The same trick works for family members or guests. Scallops are beloved by pretty much ...

Some recipes hold a special place in your memory—and for me, Coquilles St Jacques is one of them. This elegant French dish of bay scallops with mushrooms was a Sunday treat growing up, something my ...

Today's scallops, even the great ones coming out of Barnegat Bay, come pre-shucked. Other countries sell scallops on the half-shell or entirely in the shell, which means a bonus of roe. Alas, that's ...

It may seem strange, since there’s hardly an upscale restaurant around town or, for that matter, anywhere in the South that doesn’t have at least one scallop dish on its menu, but there was a time ...