Nothing says summer like a cookout, and nobody understands a cookout better than Paul Petersen. The executive chef of the Gage Hotel, in Marathon, has created a feast in which everything is grilled.

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Rinse scallops in cold water and remove small muscle attached to side. Place in medium bowl with olive oil, lime, and cilantro. Marinate in refrigerator for 2 hours. Just before serving, cook on a ...

Save some time by asking your fishmonger to remove the scallops from the shell - Issy Croker Scallops are in my top three favourite ingredients ever; I love to prepare them as much as I love to cook ...

Make sticky rice, mix up a pesto and grill scallops for this elegant dish shared by the now gone Caylily's Bistro of Wakefield. Back in 2005, chef Jamie Dwyer told us that placing the scallops on ...

Delicate scallops need only a short marinating period; much longer and, as in ceviche, the acid in the mixture will start to cook the shellfish. Here large scallops are grill-ready after just 15 ...

When I lived in San Francisco, in the United States, there was an izakaya I often visited that served a delicious dish that was listed on the menu simply as “grilled oysters”. Far from being the ...