Mrigaa Sethi is a writer, editor, and home cook with over 13 years of experience in food, travel, and lifestyle magazines, ranging from alt-weeklies in Bangkok to monthly airline glossies in Singapore ...

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 ...

Big, fat scallops in their shells are a rare treat – certainly not cheap, but utterly delicious once in a while. The shells act as a useful little vessel to both cook them in and to hold the sticky ...

Add Yahoo as a preferred source to see more of our stories on Google. Photo by Chelsie Craig, Food Styling by Molly Baz Want to know the best way to cook scallops? The date night favorite is often ...

Scallop thermidor is a beautiful rich dish. Classically made with lobster this is a slight twist using scallops ...

Fresh. Bright. Tasty. This scallop aguachile is an absolute joy to eat—uncooked like a ceviche, but with a sweeter, cleaner taste thanks to a shorter marinating time. The scallops plump up in a ...