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 you don’t have scallop shells available ... and crab Mornay with a crisp green salad and a glass of chilled white wine.

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 ...

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 ...

Cut the muscle that attaches the scallop to the bottom shell. Blot the scallops with paper towels. Reserve the bottom shells. Drain the mung bean vermicelli in a colander, then use kitchen ...