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 ...

Scallops also have a kind of sugar in them, which a cook can caramelize by sauteing them at a high heat in a pan. Start by heating a couple of tablespoons of oil until it starts to shimmer. "You can ...