To save you some prep, ask your fishmonger to remove the scallops from their shells, take off the skirt that sits around the white meat, and retain the roe. This dish is quite quick and easy to ...

Sauté it into hot olive oil until it is not crunchy anymore. Put some cooked leek into each shell. Grill the scallops into hot olive oil. Put some scallops in each shell, and add some pine nuts.

If using scallops, shuck them, reserving the prettier shell from each scallop to use for presentation. Detach the scallops from the shells. Heat a skillet (preferably cast iron) over a medium-high ...

For this dish, buy fresh shell-on scallops, with the roe attached. Be sure to save the prettier shells for serving. This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed ...

Factories were not unable to stop their operations because scallops are cultured from young shells and need to be harvested in a systematic manner. Inventories of frozen scallops piled up ...

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 ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. Slice each scallop into three discs ...

The impact of the Chinese ban is not limited to domestic businesses. An estimated 30,000 to 40,000 tons of shell-on scallops were exported to China, processed there and then shipped to the United ...