Looking for just the right kick in your next plate of scallops? Try adding some bourbon to your cooking process. It comes ...

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf ...

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.

If the scallops are live, open the shell ... with a squeeze of lemon juice and a wedge of lemon. Feast on delicious recipes and eat your way across the island with the best reviews from our ...

Then, while the scallops are hot, I use the plastic dough blade (not the sharp metal blade) of a food processor to shred them. It's essential that you avoid using the processor's sharp blade ...