Sea scallops are bigger and meatier, and –– if they're caught in the wild –– will be more expensive, thanks to the deeper depths needed to retrieve them. Bay scallops are smaller and ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

News / 'Member s mark wild caught japanese hokkaido sea scallops frozen 10 20 ct per pound 1 5 lbs ' News ePHOTOzine brings you a daily round up of all the latest photography news including camera ...