Sea scallops cook quickly (about 4–5 minutes) and are often pan-seared to develop a nice, caramelized crust. Bay scallops are ...

Scallops are a delicious option for seafood lovers, but it can be hard to replicate restaurant results at home. We asked ...

If you're in the mood for light and tender seafood with a subtly sweet flavor, then look no further than bay scallops — not to be confused with sea scallops, which are less tender and sweet.

When cooked properly, scallops can be downright delectable. Ideally, you want a nice golden crust on the outside and smooth, silky flesh that offers hints of the ocean and subtle sweetness.

Cut the scallops into 1cm pieces. 2. Rinse the rice, set aside for 30 minutes. Add water, salt and vegetable oil and mix. Add the kernels of corn and the cob. Then cook. 3. Shred the shiso leaves.

Chill the prepared scallops in the fridge for about half an hour. When you are ready to cook the scallops, heat a large frying pan until it's extremely hot, and, just before cooking, lower the heat.

Divide among two small dishes. To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take ...

The cooks grilled the scallops on a large barbecue set up on the beach while we sat nearby at tables watching the waves. You can cook the scallops on the barbecue if you have it fired up for ...

Hurtigruten's Sivert Lohse Øverli works as Executive Head Chef on 'MS Trollfjord', a refurbished coastal ferry turned cruise ...