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 ...

Bill Teehan, the Florida Marine Fisheries Commission staffer who is preparing ... of whole scallops in the trash because they were too tired for the cleaning chores. But the shuck-at-sea option ...

“Also, during shucking, small pieces of shell ... “Very minimal cooking,” he says. “Once scallops are overcooked, you’ve ruined them. For pastas, just toss them in the pan at the ...

I love fish and seafood, and I’m pretty good at cooking fish on the stove or in the oven. But I seem to overcook shrimp and scallops, so I’ve been avoiding them. Is there a way to know when ...

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 ...