I love the traditional process of making mayonnaise, though, so I’ve given a recipe ... using an oven grill, heat it to high. Spoon some of the mayonnaise over the oysters or scallops, using ...

The cooks grilled the scallops on a large barbecue set up on the beach while we sat nearby at tables watching the waves. You can cook the scallops on the barbecue if you have it fired up for ...

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 ...

Prep time: 15 minutes, plus chilling time Cook time: 10 minutes 4 For the butter For the scallops To serve Recipe from For the Love of Food by Paul Ainsworth (Pavilion Books, £26) Sign up to the ...

You can serve these in Chinese style soup-spoons as a canape, just one scallop per portion ... but here's a very simplified recipe - this will make about two cups worth. Place everything from ...

Appetizer: A cute and fancy appetizer for the Holidays season, mixing some tasty scallops and a crispy filo pastry! Preparation: Step 1: Brush some olive oil on a filo pastry sheet. Put another one on ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

Grill the scallops over direct medium heat ... Season with salt and pepper. Serve warm. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

scallop and lastly a half mushroom. Season with flaky sea salt, drizzle with olive oil then cook on the barbecue or under a hot grill.