Add Yahoo as a preferred source to see more of our stories on Google. Save some time by asking your fishmonger to remove the scallops from the shell - Issy Croker Scallops are in my top three ...

Like oysters and mussels, the scallops we eat and love are bivalve mollusks, and are actually adductor muscles, joining together both halves of the sea creatures' shells and allowing them to literally ...

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 ...

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 ...

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 options on ...

Preheat an oven to 400 degrees F (200 degrees C). Spoon 2 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil. Roast in the preheated oven until the garlic is ...

I can’t quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don’t think I could ever get a supermarket to supply me ...