If that sounds like your ideal flavor combo, then let me introduce a surprisingly easy seafood dinner that aces all three: ...

Struggling with the best way to sear scallops? One chef recommends a specific pan and oil combination that he swears works ...

He suggests the stalks could stand in for sorrel in other recipes. Cut the scallops in half, keeping the coral on one half. Season. Heat the butter in a frying pan and sauté the scallops for 1 1/2 ...

John's here to show us how to cook them perfectly, accompanied by creamy mash and crispy bacon. Place a heavy based fry pan over a high heat, and leave until it starts to smoke, take the scallops ...

Kat learns to use orzo as an alternative to risotto, poach cod & cook scallops perfectly ...

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 ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

I love the simple dish of steamed scallops with mung bean vermicelli ... which can have a metallic taste. This recipe is a slight variation on the dish and is almost as easy.

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.

Assemble the sandwiches: Toast or warm the bread, if desired. Spread mayo or your preferred dip on the bread. Layer with ...