Before cooking scallops in the oven ... This step helps promote even browning and crispiness. Consider using the scallop ...

Flip them over and cook the other side for another minute or two, depending on how well you like them cooked. Place the scallops in the reserved scallop shells and spoon some of the beurre blanc ...

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

Scallops can be bought in or out of their shells. The two main varieties available ... Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to ...

Detach the scallops from the shells. Heat a skillet (preferably cast ... Take the scallops from the pan, then add the roe. Cook for about 30 seconds on each side, then take the roe from the ...

If you don’t have scallop shells available, use shallow gratin dishes ... stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly.