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 ...

Like oysters and mussels, the scallops we eat and love are bivalve mollusks, and are actually adductor muscles, joining together both halves of the sea creatures' shells and allowing them to literally ...

Preheat an oven to 400 degrees F (200 degrees C). Spoon 2 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil. Roast in the preheated oven until the garlic is ...

Scallops are shellfish that have a very tender and delicate texture and taste, and they are edible bivalve mollusks from the Pectinidae family. You will probably recognize them by their ribbed ...

Did you know that New Jersey is the number two scallop producer in the nation, just behind Massachusetts? And one of the most celebrated of New Jersey’s scallop fisheries is Barnegat Light’s Viking ...

With our chilly spring departing and summer’s heat approaching, I’m craving quick, healthful dishes. Time saved in the kitchen translates to more time outside enjoying our sunny weather. For me, the ...

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, ...