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

When friends invited me over for a scallop pizza, I thought it was a weird autocorrect. Scallop pizza? Although my favorite ...

Dried scallops (conpoy) are expensive ... add them to the congee then stir until they’re wilted. Preheat the oven to 180°C (350°F). Heat the yau ja gwai for about five minutes, then slice ...

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

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.

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 ...

The original version of this creamy scallop chowder called for 6 cups of ... filling qualities.” This recipe calls for clam juice, though fat-free, low-sodium chicken broth can be substituted.

This version - with lobster and scallops - is a lot more luxurious ... time-consuming - the cooked rice needs to be dried in the oven for about two hours - I never make less than 500g (about ...

If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf ...

From 'Cook and Share: 120 Delicious New Fuss-free Recipes' by Mary Berry published by Penguin. Preheat the oven to 200°C/180°C Fan/Gas 6 and grease a shallow 1.8 litre (3¼ pint) ovenproof dish.