The holy trinity: butter, Parmesan, and panko.

To prepare Provençal-style gratinated scallops, start by placing the scallops in an oven dish with the shell facing down (1). To keep them upright and prevent the stuffing from coming out of the shell ...

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

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 ...

Scallops: When buying scallops, there are a few things you want to keep in mind. Look for fresh, dry, packed scallops for the most success in this recipe. These will taste and cook much better than ...