Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. Slice each scallop into three discs ...

Refrigerate the scallops and sauce separately for up to 2 days. Separate the dark greens from the light green and white part of the scallions. Thinly slice the dark green parts on the bias until ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...