Medium heatOpen grillFor the sauce2 tablespoon soy sauce1 tablespoon sweet chilli sauce1 teaspoon finely chopped fresh ginger1 tablespoon lime juice2 teaspoons waterIn the KitchenLift each scallop ...

I can’t quite believe how simple yet luscious these are. I prefer to get my scallops from the fishmonger for this, which is just as well as I don’t think I could ever get a supermarket to supply me ...

Bay scallops brought prosperity and community to the people of Shelter Island. Today, most of the scallops are gone, but some fishermen haven’t given up hope. On opening day of bay scallop season this ...

Dave was the leader of a group of divers I had connected with while on a 1980 sabbatical in San Diego. On one of our dive trips, we crossed the border and drove to Ensenada, Mexico, diving the rocky ...

Kim Woodward, the first ever female head chef at the Savoy Grill, shows you how to enjoy fine dining without the fuss Serves 4 Most supermarkets sell readyprepared fresh or frozen scallops.

Lift each scallop from the shell, remove black membrane and set the flesh to one side. Distribute equal amounts of salad onion tops into each shell and rest the scallop on top. To make the sauce, ...