This method involves drilling a small hole in the scallop's shell and suspending it on a line, allowing for better water flow and potentially reducing maintenance needs. To evaluate the ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. Slice each scallop into three discs ...

If using scallops, shuck them, reserving the prettier shell from each scallop to use for presentation. Detach the scallops from the shells. Heat a skillet (preferably cast iron) over a medium-high ...

Place the scallops in the reserved scallop shells and spoon some of the beurre blanc over each one. Top each scallop with some shredded nori, then sprinkle with a little black pepper and shichimi ...