Remove the conpoy from the water and squeeze out the excess moisture before shredding the scallops ... salt and stir-fry over high heat until the mushrooms lose their moisture, then reabsorb ...

Nothing is more delightful than tender scallops or bay scallops nestled in a bed of mushrooms, cream, and wine topped with bubbly cheese under the broiler. Served into individual gratin dishes ...

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.

To make them, after marinating the scallops, you set them on a bowl of seasoned sushi rice with other tasty toppings. The latter included vegetables, mushrooms and pea shoots, produce all grown in ...