Nathan Outlaw’s pan-fried scallops, creamed chicory, orange and tarragon dressing are a creamy blend of fresh seafood and moreish flavour.
Spring at its most succulent – Tom Kitchin serves up his recipe for scallops with roasted, puréed and raw asparagus.
You will find this dish being cooked at any street-food stall or restaurant along the central coast of Vietnam. It is a local favourite, as it is simple, fresh and delicious.
This is a simple salad of magnificent Spring Bay scallops from the pristine waters off Tasmania.
Steve Groves shares the recipe for a sumptuous scallop-filled spring dish.