If that sounds like your ideal flavor combo, then let me introduce a surprisingly easy seafood dinner that aces all three: baked scallops. If you’ve never made scallops before, don’t stress ...

Heat oil or butter in a large pan over medium high heat. Sear scallops until golden, about 3 minutes per side. Add cream, Italian seasoning, parmesan, spinach and sundried tomatoes to the pan and ...

Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them. 2. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches ...

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

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

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 ...

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.

here are the 32 best scallop recipes to dive into. This scallop featuring a flavor-packed sauce made with sake (Japanese rice wine), is an easy dish for a stellar romantic supper for two.