Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled-onion-and-grapefruit salad onto small plates and ...

Scallops might be seen as the gateway to the wonderful world of shellfish since they are mild, sweet, and not remotely fishy-tasting so even people who aren't quite ready for mussels or crawfish ...

This scallop salad has a touch of finesse about it – as you'd expect from a Michelin-starred chef. Fresh and zingy, it's a delicious summery way to eat scallops. Perfect as a starter ...

Assemble the sandwiches: Toast or warm the bread, if desired. Spread mayo or your preferred dip on the bread. Layer with ...

Add half of the chorizo, scattering it around the scallops. Pile a generous spoonful of the apple salad in the centre of the plate. Garnish with a few leaves of fresh coriander and serve immediately.

Add the shallot, slice the apple thinly and then cut into sticks. Toss in the dressing. Spoon hot purée onto a plate and dot around 6 scallops. Arrange the salad on top of the scallops and serve.

I serve them on a Boston lettuce salad as a first course for dinner or as a main dish ... juice Dash each salt and freshly ground black pepper For the pancakes: Put the scallops, flour, baking powder, ...