Add Yahoo as a preferred source to see more of our stories on Google. This chef-favorite shellfish is the secret to fast and elegant meals, from chowder to aguachile. Brent Hofacker / Getty Images ...

Remove dark veins from scallops. Leave red roe attached. Combine the ginger, oyster sauce, wine and sugar. Spoon this over the scallops in shells. Cover and chill for 30 minutes. Cut the spring onion ...

Many seafood lovers are already comfortable steaming clams or boiling lobster, but during the summer, when everything's being thrown on the grill, why not toss your shellfish on, too? According to ...

Add Yahoo as a preferred source to see more of our stories on Google. Marcus Nilsson When we think about the world of shellfish, there is tremendous diversity to consider—and there always seem to be ...

Don’t panic in the face of whole scallops. Adam Geringer-Dunn from Greenpoint Fish and Lobster is here to demonstrate that shucking and prepping this juicy bivalve is actually a breeze. Buying ...

Lift each scallop from the shell, remove black membrane and set the flesh to one side. Distribute equal amounts of salad onion tops into each shell and rest the scallop on top. To make the sauce, ...

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Michelin-starred chef Paul Ainsworth, who worked under Gordon Ramsay and Marcus Wareing before opening his own acclaimed ...