Since the real difference between sea scallops and bay scallops lies in size and taste -- bay scallops tend to be smaller, ...

Start adding in the oil a few drops at a time, whisking to completely ... is still rare in the centre. Take the scallops from the pan, then add the roe. Cook for about 30 seconds on each side ...

Use blacking season of choice, place each scallop into the seasoning     using a spatula, gently place scallops face down in a frying pan, that you            wiped with oil. Without moving the ...

Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate ... Take care not to over-cook them: serve as soon as they are firm and ...

Turn the heat to low and, whisking constantly, add the seaweed butter one or two cubes at a time. Let the butter ... to keep it warm while cooking the scallops. Use paper towels to dry each ...

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. Total Time: 45 minutes ...

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.