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I'd argue that scallops are the ideal seafood for ceviche, especially for the wary.
When making corn-and-lobster salad, for example, remember that scallops, shrimp or crab is just as good as lobster; so is whitefish, for that matter.
They brown in just a minute or two, and you don't want to cook them longer than that: scallops are best rare.
Two specials were indeed that: scallops over quinoa with Meyer lemon sauce studded with pineapple, red peppers and onion; and house-made ravioli — translucent disks filled with an airy mix of chopped spinach and sautéed chopped shrimp, sauced with a summery mix of tomato, basil, white wine and butter.
Having conveyed my shock in this slot the other week at the discovery that scallops in London restaurants tend to be a type of fish and not, as they are in the West Midlands, a giant battered chip, this week I was taken aback by another apparent aspect of the fancy pants dining scene: corkage.
At other times, ice sheets retreated far enough onto land that scallops and pollen from shore plants showed up in the sediment.
Similar(46)
The idea that scallop dredging is an appropriate activity within a special area of conservation beggars belief.
It has repeatedly ignored its own advisers, who have pointed out that scallop dredging is incompatible with protecting the species for which the SACs were created.
But you can see in plan that the architect has scalloped the outside of the structure, in a very interesting way, and you can see that also in these restored views over here – that scalloping, both on the base and also in the area of the entablature above the columns.
Divers surveying the bottom in the fall of 2007 found that scallop densities that had been near zero two years earlier were from 8too 100 times higher in selected locations, while densities in unseeded areas remained near zero.
On this basis, they recommended that scallop dredging of up to three times a year (on gravel) and six times a year (on sand) could take place in this "strictly protected" reserve.
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