Save some time by asking your fishmonger to remove the scallops from the shell - Issy Croker Scallops are in my top three favourite ingredients ever; I love to prepare them as much as I love to cook ...

Prepare grapefruit by, using a sharp knife, cutting top and bottom. Then slicing off peel from top to bottom making sure there is no white pith remaining. Next using a small paring knife cut either ...

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 ...

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, ...

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Scallops are a perennially popular item on restaurant menus locally. Baked, broiled, or deep-fried, they're almost always a top seller. However, most of those scallops aren't locally harvested but ...

I can’t quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don’t think I could ever get a supermarket to supply me ...

Plump, sweet scallops are one of the most delicious things found in the seas around England. The scallops we cook in the restaurant come from Dorset – "hand-dived" and very fresh, they are a treat to ...