I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...

The sauce pairs exceptionally well with pasta, pureed celery root, risotto, and steamed vegetables. To serve the scallops over pasta, first choose a long-strand pasta like angel hair, bucatini ...

Steam for two hours, occasionally checking the water to make sure it doesn’t run dry. Shred the scallops when they are just cool enough to handle; if you let them get cold, they will harden.

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 ...

A Brussels diplomat said the main course served to Boris Johnson and Ursula von der Leyen at the European Commission's Berlaymont building headquarters was steamed ... soup and scallops, a ...

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.