This scallop salad has a touch of finesse about it – as you'd expect from a Michelin-starred chef. Fresh and zingy, it's a delicious summery way to eat scallops. Perfect as a starter ...

Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled-onion-and-grapefruit salad onto small plates and ...

Couscous, herbs, tomato salad with scallops. Sometimes, you come across a recipe with your name written all over it and must try it. This Couscous, herbs, and tomato salad with scallops is an ...

Add the shallot, slice the apple thinly and then cut into sticks. Toss in the dressing. Spoon hot purée onto a plate and dot around 6 scallops. Arrange the salad on top of the scallops and serve.

Assemble the sandwiches: Toast or warm the bread, if desired. Spread mayo or your preferred dip on the bread. Layer with ...

I serve them on a Boston lettuce salad as a first course for dinner or as a main dish for lunch. 2–3 cups torn Boston lettuce, washed and dried 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons ...