Heat a skillet to medium-high heat add oil or butter; briefly cooking scallops until warmed through. Using the Oven to Reheat Scallops. Ideal for baked or broiled scallops. Preheat the oven to 300 ...

Enjoy a comforting dish of scalloped potatoes layered with savory ham and a creamy blend of Jarlsberg, Swiss, and white ...

Dried scallops (conpoy) are expensive ... add them to the congee then stir until they’re wilted. Preheat the oven to 180°C (350°F). Heat the yau ja gwai for about five minutes, then slice ...

Preheat the oven to 200°C/180°C Fan/Gas 6 and grease ... We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access to our archive ...

Preheat the oven to 325 degrees ... Place about a teaspoon of apple purée on both plates. Clean the scallops, then slice them in half horizontally, and set 4 halves on each plate around the ...

Tip: Slice three or four potatoes using a mandolin on the thinnest setting. Cut the remaining potatoes using a slightly ...

If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf ...

I love the traditional process of making mayonnaise, though, so I’ve given a recipe ... If using an oven grill, heat it to high. Spoon some of the mayonnaise over the oysters or scallops ...

It can be made with shrimp or fish as well as scallops, and the batter also can be cooked in teaspoon ... they are also tasty prepared ahead and reheated at serving time in a 450-degree oven for 4 to ...

Preheat oven and broiler to 450°. In a mixing bowl, combine the butter and bread crumbs, using a spatula to mix, until a paste forms. Add the Gruyère and Parmesan, and combine. Stir in the thyme ...

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.

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...