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

Scallops are one of the most luxurious seafood options, known for their delicate sweetness and buttery texture. When co ...

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 ...

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

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 ...

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 ...

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.

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 ...