Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're ... add a good pinch of shredded nori (Japanese dried seaweed).

Scallops are some of the tastiest treasures in the ocean. If you want to try them at their most delicious, follow this expert ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment ... and top with the scallops. Sprinkle with black pepper and a little rough-flaked sea salt, then garnish ...

Reserve. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Heat the butter and oil to a large, heavy skillet over high heat. Salt and pepper the scallops.

Last year, Japan exported seafood worth 83.6 billion yen ($562.9 million) to China. Scallops accounted for 48.9 billion yen, followed by sea cucumbers at 9.8 billion yen. The impact of the Chinese ...

Yes, scallops can be served without a blanket of bacon! A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers the perfect balance of flavors. The sweet corn ...

Top off with the seared scallops. Serve hot. For the full post, visit Chef Billy Parisi. Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those ...