Bush, as recently revealed, may like his scallops about as much as his dad likes broccoli, but perhaps that’s because he’s never had the pleasure of tucking into a plateful of the Peconic Bay ...

Bear in mind that bay scallops will cook more quickly than ... of fresh lemon juice and olive oil that really sets this scallop salad apart from so-so seafood recipes. Recipe: Gordon Ramsay's ...

We have some fun with fresh Florida flavors as we bring seafood and citrus together for a meal you’ll want to make tonight!

Turn the scallops over, and repeat the procedure. Place the arugula and most of the onions (reserving the remaining onion slices for garnish) in a large bowl. Toss the salad with the oil and lemon ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Nothing is more delightful than tender scallops or bay scallops nestled in a bed of ... first course or as a light lunch with a light green salad on the side. Rich in flavor, a mixed green salad ...

Large, juicy and bright in colour, scallops are absolutely delicious. Here, I toss them very quickly with fennel to create a delicious warm salad. Whether you're simply wrapping your scallops in ...

This scallop salad has a touch of finesse about it – as you'd expect from a Michelin-starred chef. Fresh and zingy, it's a delicious summery way to eat scallops. Perfect as a starter ...

To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion ... Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine.