In my part of the world, the south-west, the scallops are fairly small compared to the huge scallops that are dived for in ...

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 a large, non-stick frying pan over a medium heat ...

Regardless of which type they are, scallops are notoriously easy to overcook, and a short cooking time in a very hot pan is essential to achieving a nice crust. But no matter how hot your pan is ...

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 ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...

However, you may find as it liquifies the butter starts to brown and stick to the pan before you can use it to fry your food. Putting in a teaspoon of oil, whatever oil you have on hand, can stop this ...