Add Yahoo as a preferred source to see more of our stories on Google. Save some time by asking your fishmonger to remove the scallops from the shell - Issy Croker Scallops are in my top three ...

Like oysters and mussels, the scallops we eat and love are bivalve mollusks, and are actually adductor muscles, joining together both halves of the sea creatures' shells and allowing them to literally ...

Toss corn on cob in olive oil and a bit of salt and sugar. Grill corn on hot charcoal or gas grill on all sides until corn is properly charred and blistered. Place into fridge until cool. Place corn ...

Preheat an oven to 400 degrees F (200 degrees C). Spoon 2 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil. Roast in the preheated oven until the garlic is ...

With our chilly spring departing and summer’s heat approaching, I’m craving quick, healthful dishes. Time saved in the kitchen translates to more time outside enjoying our sunny weather. For me, the ...

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 ...

It's that time of year when the sun is out, but still not warm enough to grill and eat outside. I start to think of lighter things to eat, and seafood is always at the top of that list. When I was ...

Preheat the oven to 250°C. Line the bottoms of six serving plates with half an inch of coarse salt. This will create an attractive presentation for the scallop shells and prevent them from sliding on ...