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 ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. Slice each scallop into three discs ...

Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve.

Cut the muscle that attaches the scallop to the bottom shell. Blot the scallops with paper towels. Reserve the bottom shells. Drain the mung bean vermicelli in a colander, then use kitchen ...

Factories were not unable to stop their operations because scallops are cultured from young shells and need to be harvested in a systematic manner. Inventories of frozen scallops piled up ...