With the U.S. still importing the bulk of its scallops, this kind of research may prove key in scaling domestic production.

A new study from the University of Maine's Aquaculture Research Institute (ARI) and Darling Marine Center is helping to ...

Sauté it into hot olive oil until it is not crunchy anymore. Put some cooked leek into each shell. Grill the scallops into hot olive oil. Put some scallops in each shell, and add some pine nuts.

Cook the scallops for 4-5 minutes. They are beautifully cooked when they reach an internal temperature of 45-47C – an inexpensive digital meat probe will give you consistent results every time.

If using scallops, shuck them, reserving the prettier shell from each scallop to use for presentation. Detach the scallops from the shells. Heat a skillet (preferably cast iron) over a medium-high ...

Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow ...

For this dish, buy fresh shell-on scallops, with the roe attached. Be sure to save the prettier shells for serving. This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed ...

A new study compares two scallop farming methods, ear-hanging and lantern net culture, over a complete grow-out cycle to determine which approach yields the best results for commercial growers. The ...