One major perk of bay scallops ... Once you've freed the scallop of its shell, remove the scallop skirt and black stomach sac. While these pieces aren't typically used when cooking scallops ...

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 ...

To avoid that, this recipe only exposes the scallops to direct heat on one side; they are then finished with the residual heat from the tomato sauce. While this recipe is intended for two, the dish ...

If done correctly, one egg yolk can make 250 grams (9 oz ... If using scallops, shuck them, reserving the prettier shell from each scallop to use for presentation. Detach the scallops from ...

Transfer the seared scallops one at a time to the bowl with the umeboshi wash, and toss until coated. To serve, place one scallop in the center of a small dish, and top with shisho leaves.