He has basically fallen asleep in his scallops, a dot of sour cream on his tie.
Cook, without shaking or moving the scallops, until the undersides are a deep brown color.
An October menu included items such as pork dumplings, sweetbreads and diver scallops.
Rinse the scallops under cool water, pat dry with a paper towel, and place them in a shallow bowl.
Remove the scallops from the pan, place them on a platter, and cover loosely with foil to keep warm.
If you buy them fresh, look for firm scallops with a dewy sheen and a sweet (not seaweed-y) smell.
Home cooks are often intimidated by scallops and only eat them at restaurants.
Far better is a dried-scallop chip: anyone who has ever scraped the pan after cooking scallops will recognize the flavor.
Sea anemones, scallops, crabs, worms and sea cucumbers that hitched a ride on the same boat also will be studied.
Repeat with the second and possibly third batch of scallops, adding more butter and oil to the pan as needed.
The scallops will continue to cook after they're out of the pan so it's better to undercook than overcook them.
Scallops go particularly well with fruits (citrus in particular) or slightly sweet vegetables such as leeks and gently cooked onions.
Up close the daunting stone forms are softened by bevels and scallops and rare jewels of life that flare up in shadowed cracks.
Rollin' Zoinks sells decadent wrap sandwiches, including a popular one featuring seared sea scallops, snow peas, couscous and lemon champagne sauce.
The chef set up a table for one in the corner of the kitchen, and I feasted on foie gras, truffled vermicelli and scallops.
Tiny scallops, also cooked on the half-shell, are a revelation: sweet and soft, bathed in oil and garlic with flecks of parsley.
Pull off the small white piece of muscle that is attached to the side of the scallops (some might not have it).
The following recipe features sea scallops and thin slivers of mango on a golden round of puff pastry, sprinkled with a little cilantro.
Put the scallops on a warm platter or plate and cover loosely with foil while you prepare the succotash in the same skillet.
If the scallops have cooled too much, return them to the pan with the sauce to warm very briefly over medium heat before serving.
On the U.S. market, bay scallops are scarcer and cost a little more than sea scallops, and they are usually more delicate in taste.
Highlights: a mosaic of fruits de mer, scallops with quail eggs, roast chicken for two, a bitter chocolate mousse with ginger, and tarte Tatin.
Enjoy a glass of Champagne, shucked-to-order oysters and a full brasserie menu of classics such as steak tartar, seared scallops, lobster ravioli and, of course, steak frites.
Terry Studley, from Portland, has been fishing for crabs and scallops on an area of seabed called Stennis Ledges near Chesil Beach for several years.
Fisheries protection officers spotted Le Cobbe at sea and found about 1, 200kg of scallops on board, but the vessel did not have a current permit.
Imagine scallops surrounded by a moat of smoky and soulful soup.
Tip any juices that collected under the scallops into the succotash.
Lt Col Mary Ewing, 45, is feared dead after she became separated from her "buddy" while they were looking for scallops in Weymouth Bay on Saturday.
The coastline supports colonies of fish and seals, and divers who hunt for scallops and abalone can spend up to 10 hours a day in the water.
British fishermen claim their French counterparts fired flares and hurled rocks at them in a spat over the right to trawl for scallops off the French coast.
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