'Whatever you have access to, their sweetness is delicious against the earthiness of buttery artichokes,' says Hix - Matt Austin Scallop sizes can vary, depending on where you live and what you can ...

Tom Cremer of Clearwater, Fla., is looking for recipes for pan-fried scallops and baked scallops. Two readers are sharing recipes for him to try. The first is for fried scallops and comes from Carol ...

Key to Perfection: Put 6 pieces of scallop on the fingertips, thumb and heel of one hand, and sprinkle them with curry salt. Starting with the one on the heel of your hand, and working from 12 o’clock ...

Remove the tough stems of the watercress up to about 2-3cm before the leaves begin. Set the leaves and stems aside separately. Dry fry the mustard seeds over a medium heat until they begin to pop, ...

Peter Eco prepared Pan Seared Diver Scallops With Lentils du Puy and Melted Leeks, Pomegranate Seeds, Fried Parsley, Sorrel and Apple Cider Sauce for Worcester Living. To assemble the dish, on each ...

Drain the beans and wash under running water, transfer to a large pan and cover with chicken stock, bring to a simmer, add the vegetables and cook for 45-50 minutes until tender, allow to cool in the ...

You'll find them at their best from October through to March, although they are still very good and available all year round. Look for plump, firm, moist scallops which have that sweet sea water aroma ...

Scallops are one of my favourite shellfish, whether cooked or raw. A truly fresh scallop should be slightly off-white in colour and dry to the touch. For the best quality, buy them in the shell and ...

In this pleasingly quick-to-make recipe, tangy orange and lemon, with honey and shallots, create a flavorsome, low-calorie sauce to complement the mild flavor of turkey. It’s a fine choice for a ...

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A rarity in my kitchen, scallops are sublime, and benefit from a quick and simple treatment. In a sense, they’re a no-fuss item despite their culinary status. A scallop is a marine bivalve mollusc ...