Scallops are the perfect dish for seafood lovers and skeptics alike. Shaped like voluptuous marshmallows, they have no eyes or scales for the squeamish, yet they still deliver a mild, briny flavor ...

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

Approximately two minutes per side is enough, and do not overcook the scallops as they will turn rubbery. If using other ingredients in your dish, you can prepare the ingredients beforehand and ...

The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters. In Hong Kong, scallops are available in most seafood markets, unlike oysters, for which you need to ...

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 ...

It can be made with shrimp or fish as well as scallops, and the batter also can be cooked in teaspoon ... I serve them on a Boston lettuce salad as a first course for dinner or as a main dish for ...