Because we're always on the hunt for ways to level up our cooking, we did some nosing around for some fun new ways to mix up ...

Our delicious Easter menus feature a mix of traditional recipes and fun new ways to use seasonal spring ingredients.

This is a visually stunning and delicious dish, and if you’ve got some Espelette butter in the fridge, the whole recipe ... pan from the oven and use a spoon to baste the scallops in the butter.

When friends invited me over for a scallop pizza, I thought it was a weird autocorrect. Scallop pizza? Although my favorite food on earth may be a big, juicy scallop, I never pictured scallops on ...

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.

For those wanting to ease into the deep end, this recipe for sea scallops—dressed in a butter and tomato sauce—makes a great entry point. Paired with an Italian Chardonnay from Alto Adige-Trentino, ...

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 ...

Preheat the oven to 190C/180C fan/gas mark 5. Put 3 plum tomatoes , halved lengthways, in a small roasting tin with all the other ingredients for them. Toss together with your hands, leaving the ...