Stop obsessing over that astronomically priced scallop dish at your local seafood hotspot—cooking quality scallops at home is easier than you'd think! Scallops rank among the most indulgent ...

Plump, juicy scallops always feel like a treat for a celebratory meal or a dinner party. But, finding the best way to cook ...

If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with ...

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.

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...

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 ...

Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times. Season the scallops with salt and pepper. Lay the scallops round ...

Carefully add the wine (not directly from a bottle) and cook for 1 minute to burn off the alcohol. Turn off the heat while you grill the scallops. Remove and discard the small, tough side muscle ...