But, looking a little further, you should be able to see which end is slightly bigger and should face down on the pan first. Cooking scallops on their sides or with the wrong side face-down could ...

We'll show you all our tricks for cooking scallops from the frozen section or fresh from the fishmonger, including how to cook them in a pan, on the grill, or in the oven. Plus, we'll share how to ...

Time to roll your sleeves up and get really cheffy. 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 ...

Chef Didier Durand Check out his culinary trips to France – details on his website! Recipe: Pan Seared Sea Scallops, Combination of Cauliflower, Truffles, Tomatoes & Wild Mushrooms ...

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo ...

Heat a non stick frying pan until hot, lightly oil the scallops and fry for 1 minute then flip over, add the butter, and when foaming, spoon over for 30 seconds. Warm the circles of celeriac in ...

If using a pressure cooker, put the scallops in the pan and add 180ml (¾ cup) of water. Heat the pressure cooker to the maximum pressure and cook for 15 minutes. Turn off the heat and cool the ...

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 ...