"Despite the scallop size and length of time for cooking, the best rule of thumb ... a more set-it-and-forget-it method, you ...

"Undercooked just means they will be cold inside, but the texture is okay if you like raw scallops." Any good at-home cook has probably learned that many types of meat require some time to rest ...

In Hong Kong, scallops ... will need for this recipe. The leftovers can keep for about 10 days in the fridge. If you are in a rush, you can make the mayonnaise in far less time using an immersion ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Once all the flour is incorporated, knead by hand for 10 minutes; if the dough is dry and crumbly, add 1 tablespoon of water at a time ... Add the scallops, shrimp, and lobster and cook about ...