But even with these dry scallops, pat them dry before cooking to extract as much moisture as possible. Buying dry, never-frozen scallops ... A quick sprinkle of salt and pepper on each side ...

If using frozen scallops ... 12 ounces sea scallops, 1 package microwaveable brown rice, 1 container arugula. Staples: olive oil, garlic, salt and black peppercorns. Combine tomato paste, wine ...

If using frozen scallops ... 12 ounces sea scallops, 1 package microwaveable brown rice, 1 container arugula. Staples: olive oil, garlic, salt and black peppercorns. Combine tomato paste, wine ...

Their vegan scallops, for example, contain konjac powder, vegetable gum, vegetable root starch, paprika, brown sugar, sea ...

and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque ...

The move was in protest to the release of treated radioactive water from the crippled Fukushima No. 1 nuclear plant ... Inventories of frozen scallops piled up, and warehousing costs further ...

Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides. Toss the wok or gently turn the seafood over, then add the rice wine.