Remove dark veins from scallops. Leave red roe attached. Combine the ginger, oyster sauce, wine and sugar. Spoon this over the scallops in shells. Cover and chill for 30 minutes. Cut the spring onion ...

Add Yahoo as a preferred source to see more of our stories on Google. Marcus Nilsson When we think about the world of shellfish, there is tremendous diversity to consider—and there always seem to be ...

This chef-favorite shellfish is the secret to fast and elegant meals, from chowder to aguachile. Brent Hofacker / Getty Images Scallops are among the most popular types of seafood with chefs and home ...

Lift each scallop from the shell, remove black membrane and set the flesh to one side. Distribute equal amounts of salad onion tops into each shell and rest the scallop on top. To make the sauce, ...

Did you know that New Jersey is the number two scallop producer in the nation, just behind Massachusetts? And one of the most celebrated of New Jersey’s scallop fisheries is Barnegat Light’s Viking ...

Scallops are shellfish that have a very tender and delicate texture and taste, and they are edible bivalve mollusks from the Pectinidae family. You will probably recognize them by their ribbed ...

It may seem strange, since there’s hardly an upscale restaurant around town or, for that matter, anywhere in the South that doesn’t have at least one scallop dish on its menu, but there was a time ...

Some recipes hold a special place in your memory—and for me, Coquilles St Jacques is one of them. This elegant French dish of bay scallops with mushrooms was a Sunday treat growing up, something my ...