Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was attached to the shell and is a little chewy to eat. Put the scallops in a bowl ...

For this dish, buy fresh shell-on scallops, with the roe attached. Be sure to save the prettier shells for serving. This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed ...

Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic and chopped fresh parsley. Chill the prepared scallops in the fridge for about half an hour. When you are ready to ...