While Johnson cooks her casserole in a single pan, if you really want to up the elegance, you could opt for individual ...

Detach the scallop from the shell. Save 12 of the prettiest shells for serving. Use paper towels to blot the moisture from the shells and the scallops. put the scallops back into their shells.

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 ...

Cut the muscle that attaches the scallop to the bottom shell. Blot the scallops with paper towels. Reserve the bottom shells. Drain the mung bean vermicelli in a colander, then use kitchen ...