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

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.

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

Higuchi promptly went to the supermarket to buy the ingredients and made sauteed scallops with cream sauce. The dish he made for the first time tasted so good, he became enchanted with cooking.

Take the scallops from the pan, then add the roe. Cook for about 30 seconds on each side, then take the roe from the pan. If using an oven grill, heat it to high. Spoon some of the mayonnaise over ...