½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

Pro tip: Keeping your scallops iced will help them open more easily, saving you time and hassle (especially if you're ...

The scallop has a “single row of long tentacles” with eye spots and a large gill, according to the study. [New Paper] Meet Delectopecten thermus, a new species of Glass Scallop from a deep-sea ...

Preheat the oven to 250°C/Gas Mark 10. If the scallops are in the shell, open and remove all the contents. Remove the fringe, coral and muscle from the fish. Discard the fringe and muscle.

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat ...

In early August, large trucks were seen carrying ocean-fresh scallops into processing factories at Monbetsu Port facing the Sea of Okhotsk. August is the peak season for scallop harvesting.

While the scallops should be large, the dried shrimp should be very small. If possible, buy the tiny dried shrimp that are known as sakura ebi (because they're pink, like cherry blossoms), which ...

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes ...