Stop obsessing over that astronomically priced scallop dish at your local seafood hotspot—cooking quality scallops at home is easier than you'd think! Scallops rank among the most indulgent ...

If you are looking for elegant eating in downtown Salt Lake City, Urban Hill is definitely the place for incredible, gourmet ...

Place the pan over a small bowl of hot (but not boiling) water, to keep it warm while cooking the scallops. Use paper towels to dry each scallop thoroughly (if it's moist, it won't brown well in ...

Heat inside a touch of oil, when very hot, add the sea scallops, cook on both sides, keep medium rare and hot. In the meantime, start assembling the plate. You can definitely arrange all in a ...

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 kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.

If you have had to drain off the pancetta fat, add more oil. Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...