The main difference is that the familiar white scallops are male ... most American seafood markets and grocery stores sell scallops sans shell, the bright roe is long gone once it reaches our ...

To save you some prep, ask your fishmonger to remove the scallops from their shells, take off the skirt that sits around the white meat, and retain the roe. This dish is quite quick and easy to ...

If using scallops, shuck them, reserving the prettier shell from each scallop to use for presentation. Detach the scallops from the shells. Heat a skillet (preferably cast iron) over a medium-high ...