Scallops are tender, sweet, and delicate morsels that are often viewed as a rare delicacy. But this tasty seafood can actually be used in many recipes!

Steve Rutherford, executive chef at Fanny Bay Oyster Bar and Shellfish Market, shows us how to make scallops and pork belly. Pork Belly Brine · ½ a piece of pork belly · 2 cups water ...

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 ...

I love the simple dish of steamed scallops with mung bean vermicelli ... which can have a metallic taste. This recipe is a slight variation on the dish and is almost as easy.

The hardest part of the recipe is shredding the conpoy (dried scallops) before cooking them with the other ingredients. If you use the easiest method of softening the scallops - soaking them in ...

Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them. 2. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches ...

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 ...