Our experts dive into the mistakes to avoid while offering tips for cooking scallops, including chefs Alfredo Nogueira from New Orleans' Cane & Table, Tim Lu from Denver's Noisette, Andy Bruch ...

When it comes to seafood, food safety enforcement agencies like the FDA may warn consumers against eating it raw or partially ...

The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters. In Hong Kong, scallops are available in most seafood markets, unlike oysters, for which you need to ...

Meanwhile, to keep you from moving the scallops, prepare four warm plates for serving. Spoon three dollops of the hot cauliflower purée in a straight line across the centre of each plate.

Turning our attention to dinner, a few apples can add a tasty touch to a Middle Eastern seafood dish. That’s what’s cooking ...

The hardest part of the recipe is shredding the conpoy (dried scallops) before cooking them with the other ingredients. If you use the easiest method of softening the scallops - soaking them in ...

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.

Brush the scallops with oil and season with salt ... Cook the bacon in the cooking oil until crisp and golden. Remove from pan, leaving the oil. Add the onion and garlic and cook until golden.

1. Shuck the corn and cut the cob in half, remove the kernels. 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 ...