Colistin, a last-resort antibiotic, is losing its power due to rising resistance—and the culprits might be hiding in your ...

½ cup (125ml) white wine. 200g creme fraiche. ¼ cup chopped chives. Defrost pastry to packet instructions (keep it cold). Line 2 baking trays with baking paper.

Once the scallops are at room temperature, it's very important to remove any excess moisture (you can use a paper towel to pat the scallops dry) so that they brown nicely when cooking.

2. Add the ginger and miso to the skillet. Cook, stirring often, for 2 minutes. 3. Turn the heat to low. Add the sake or sherry to the pan with the soy sauce.

Pat the scallops very dry with paper towels, then season with salt and pepper. Add the scallops to the hot pan and sear on each side until lightly golden, about 2 minutes per side.

Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors ...

Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops.

Directions. Heat oven to 350F and butter a 9X9 (2 quart) casserole dish or individual ramekins or scallop shells (available in kitchen shops) that hold 1/3 - 1/2 cup measures.

Prepare the scallops: Wash and clean the shells and rinse the fresh scallops under cold water. Pat dry with paper towels and arrange them in a single layer in a baking dish. Top the scallops: On each ...

Here's how to grill scallops perfectly every time and what to serve with them — plus tips from Togue Brawn, owner of Downeast Dayboat, on what to look for when buying scallops.