These scallops are a perfect starter, best served with a glass of champagne. They also make cute little canapes served on Chinese spoons - place a teaspoon of sauce on a spoon and top with one ...

The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo ...

The lemon flesh is delicious against the sweetness of the scallop flesh. Have plates warming so you can serve immediately when the scallops are ready. To prepare 1 lemon, cut a wedge off the top ...

At the same time, this is often excessive given the quantity used for starters or aperitifs ... when it comes to the menu, you have recipes in which the scallop flavor is not central.

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.