Place top of double boiler over the bottom with boiling water and bring to a simmer, stirring frequently. Add scallops to the mixture and cook until tender, about 8 to 10 minutes. Pour hot soup ...

Costello describes this elegant, cream-enriched soup as “New England in a bowl ... If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they ...

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.

Step 2 Next, add the shrimp and scallops and cook for 1 minute ... A bowl of Japanese Corn Soup also complements the dish ...

You can serve these in Chinese style soup-spoons as a canape, just one scallop per portion, although they're also delicious as a starter - a handful of watercress or rocket leaves with six to ...