Scallops Provençal is a classic and elegant way to prepare the luxurious shellfish. Even better, the buttery sauce can be ...

Tip: Slice three or four potatoes using a mandolin on the thinnest setting. Cut the remaining potatoes using a slightly ...

usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic, which can have a metallic taste. This recipe is a slight variation on the ...

It's both simplicity and wholesome-ness in a bite. Marinade the scallops with oil salt and pepper. Heat a non-stick pan, add some oil. 2. When the pan is hot place the head of the scallop on the pan, ...

Scallops served with a curry cream on a crisp potato wafer and tangy keri. Take juices left in pan and work into a fry of shallots, garlic and malt vinegar with heavy spices from the spice mixture.

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 ...

The recipe uses curry powder ... Thread one shrimp and one scallop onto small, sturdy skewers about 9cm (3½in) long - the shrimp should be pierced through the top and again near the tail ...

Preheat oven and broiler to 450°. In a mixing bowl, combine the butter and bread crumbs, using a spatula to mix, until a paste forms. Add the Gruyère and Parmesan, and combine. Stir in the thyme ...