Have you bought some frozen scallops and want to use them to prepare a tasty dish? We explain how to prepare pappardelle with ...

Scallops Provençal is a classic and elegant way to prepare the luxurious shellfish. Even better, the buttery sauce can be ...

Drain pasta, reserving ½ cup pasta water. Add pasta and remaining butter to pan with broccoli and scallops, and set over medium heat. Cook, tossing thoroughly, until pasta is well coated.

½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

Place a pasta strainer inside the pot. 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 ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

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 ...

Despite its name, it has nothing to do with XO cognac - it's called that because the name evokes a sense of luxury, reflected in the expensive ingredients, especially the dried scallops.