Big, fat scallops in their shells are a rare treat – certainly not cheap, but utterly delicious once in a while. The shells ...

Like oysters and mussels, the scallops we eat and love are bivalve mollusks, and are actually adductor muscles, joining together both halves of the sea creatures' shells and allowing them to literally ...

The holy trinity: butter, Parmesan, and panko.

Scallops also have a kind of sugar in them, which a cook can caramelize by sauteing them at a high heat in a pan. Start by heating a couple of tablespoons of oil until it starts to shimmer. "You can ...

Scallops should not be rinsed to avoid excess moisture, which can affect texture and flavor. Store scallops in the coldest ...