Sea or bay scallops work for this recipe, but choose wild-caught, hand-harvested, or “diver” scallops. If using frozen, in ...

Like most fish, high-quality scallops are often frozen shortly after being caught ... such as sea scallops and bay scallops," ...

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their ... milk into a small saucepan and add the bay leaf and onion. Stir well and bring ...