There's a world of difference between good scallops and bad scallops. We take a look at how some chain restaurant options ...

Pro tip: Keeping your scallops iced will help them open more easily, saving you time and hassle (especially if you're ...

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

Preheat the oven to 250°C/Gas Mark 10. If the scallops are in the shell, open and remove all the contents. Remove the fringe, coral and muscle from the fish. Discard the fringe and muscle.

Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a large, non-stick frying pan over a medium heat ...

While the scallops should be large, the dried shrimp should be very small. If possible, buy the tiny dried shrimp that are known as sakura ebi (because they're pink, like cherry blossoms), which ...

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes ...

In early August, large trucks were seen carrying ocean-fresh scallops into processing factories at Monbetsu Port facing the Sea of Okhotsk. August is the peak season for scallop harvesting.