Scallops are prized for their rich, sweet flavor and delicate texture. Two types are available: Sea scallops are harvested by trawling the ocean floor or are hand-picked by divers. Bay scallops, which are smaller and often sweeter than sea scallops, are harvested in bays, closer to shore.

This shellfish is typically sold without its shell. Choose dry-packed scallops over wet-packed ones. They should smell sweet and briny (not fishy), with moist, translucent pink-ivory flesh (not white). Scallops are very perishable, so cook them immediately, or refrigerate for up to 2 days, well wrapped, atop a bowl of ice.

Here's a dish that comes together in just minutes. Sea scallops seared in olive oil require little embellishment, but a few side dishes, such as rice or a salad, would make a nice touch for dinner.

Orange and ginger add bright flavor to this scallop stir-fry; the marinade also doubles as the serving sauce. To ensure quick and even cooking time, make sure to cut the carrots, leeks, ginger, and orange peel into thin matchsticks. Serve with steamed white rice for a healthy supper.

Top seared scallops with a freshly made pesto of mint and pine nuts. Serve the dish with carrot puree for an effortless appetizer or main course.

This dish of grilled scallops features a flavorful marinade of olive oil, lemon juice, and anise-flavored liqueur, such as Pernod. Grilled fennel makes a very nice complementary side dish. If you're using wooden skewers, soak them for 30 minutes before grilling to prevent scorching.

A chilled ceviche of bay scallops, lime, avocado, cilantro, and hearts of palm is served in scallop shells atop a bed of rock salt. If the scallops are too large they may be cut in half before marinating. Similarly, if you need to substitute sea scallops you may cut them into 1/3-inch pieces.

Scallops make a nice pairing with seasonal snap peas in this quick and easy stir-fry. A simple sauce of lime juice and garlic-chili sauce dresses the scallops and peas at the end.

This sophisticated meal awakens the palate with tender greens. In just a few minutes, scallops are seared and served over garlicky arugula and spinach. Serve alongside pasta to complete the meal.

It may sound complicated, but preparing entrees "en papillote," is easy and healthy. In this recipe, arrange scallops on a sheet of parchment and top with tomatoes, onion, and white wine; seal tightly and bake. The packets will puff up from the steam, which makes everything moist and tender. Serve with wild rice.

The naturally sweet flavor of bay scallops is enhanced by the sweetness of slowly sauteed leeks in this simple pasta supper. Fresh tarragon adds a hint of licorice flavor. Butter, lemon juice, and reserved pasta water create a thin sauce for the spaghetti.

Seared sea scallops are served over Moroccan couscous infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter. The best part is the scallops and couscous are prepared in the same saute pan.

This elegant dinner is made up of broiled scallops served with a cauliflower puree, an herb-and-caper relish, and coins of roasted Jerusalem artichokes. Unlike the artichoke, which is a thistle, Jerusalem artichokes are small potatolike tubers. They can also be found sold as sunchokes.

Sauteed green cabbage and leeks turn into a very flavorful bed for seared scallops, which are lower in cholesterol than shrimp. With just olive oil in the recipe and no butter, there is very little saturated fat, making this a light and healthy dinner option.

Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading. Serve with a spread made of store-bought mayonnaise doctored with paprika and hot sauce.

Caramelized scallops embody the ultimate fresh-from-the-sea taste. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor to this main meal.

Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger. A bit of cornstarch helps create a thickened sauce, but be sure to cook it for a minute to eliminate any pasty taste.

This recipe for scallop ceviche, from chefs Nobu Matsuhisa and Thomas Buckley, incorporates the international flavors of Miami into an elegant appetizer. The dressing includes "aji amarillo" paste from South America, key lime juice from Florida, and yuzu juice and soy sauce from Asia.

With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu. Thin slices of prosciutto add salty flavor to the delicate scallops.

These seared scallops are served atop wide pappardelle pasta and then topped with toasted garlic breadcrumbs. If you like, you can substitute fettuccine for the pappardelle.

Look for sea scallops in their shells for this recipe. The shells serve a function as broiling pans for clusters of scallops, which are first poached in beurre blanc, a white wine and butter sauce. The light last touches are cracked white pepper and a splash of lemon juice.

This stew incorporates two favorite seafoods: shrimp and scallops. In addition to a bit of jalapeno, the spices of cumin, cayenne, and cinnamon add spiciness and heat. Serve the stew over a pilaf of Israeli couscous, which can also be found sold as pearl couscous.

The classic dish of salade Nicoise gets reimagined with the addition of seared scallops. A coating of black, white, pink, and green peppercorns gets sprinkled onto the scallops before searing. If the scallops are very large, slice them in half crosswise.

Coating the scallops in flour before searing helps create a sauce once the wine is added to deglaze the skillet. Water can be substituted for the wine. Swirl in butter at the end to create a creamy consistency. Serve over roasted spaghetti squash.

Sweet sea scallops, tossed with a delicate salad of chopped herbs, celery, and fennel, are brightened by the acidity of white wine. Serve as an appetizer or light lunch, with a glass of the same wine alongside. The scallops and vegetables can be poached and refrigerated up to one day ahead.

Harvested by hand, pearly sea scallops showcase their natural sweetness and silken texture in this simple chilled appetizer. Juicy grapefruit and aromatic mint heighten the refreshing tang of the citrus marinade, while slivers of onion and chile impart a subtle heat. This recipe can also be made with sushi-grade yellowtail ("hamachi").

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for sauteed zucchini and wax beans. Be sure to remove the tough white muscle from the scallops before slicing them.

This main-course salad couldn't be easier to prepare. Simply sear scallops in a grill pan until just done. Serve them nestled into a bed of watercress and shaved fennel tossed in vinaigrette.

Seared scallops make an elegant pairing with a flavorful reduction sauce made with fish stock, sherry vinegar, and brown butter. Capers, sliced almonds, and parsley are stirred in at the last minute. This recipe serves four as as an appetizer or two as a main course.

To create this fancy appetizer recipe from Masaharu Morimoto, take 4 grilled scallops, wrap each in a slice of prosciutto, and stuff each parcel inside a roasted sweet onion. Top each with the reserved onion lids to complete the presentation. Serve with a flavorful Japanese-inspired sauce made from sake, soy sauce, and mirin.

In this dish, bay scallops marinate in lime juice, which turns the seafood firm and opaque, eliminating the need for cooking. Balls of honeydew and cantaloupe melons add sweetness and juiciness. Serve in scallop shells or the inner leaves of Boston or Bibb lettuce.

The sweetness of sea scallops and hazelnuts nicely offsets the peppery taste of arugula. A brown butter sauce adds depth of flavor. To cook scallops in a dry skillet, sear them at high heat, which allows a crust to form, eliminating the need for oil. Wait until a crust develops before turning scallops over or they will stick and tear.

These seared sea scallops are complemented by a sweet reduction sauce made from carrot juice and white wine. Fresh marjoram adds a lovely herbal flavor. For a very smooth texture, the sauce can be strained through a fine-mesh sieve.

These skewers are threaded with orange wedges, ginger, cucumber, and scallops and then periodically basted with a honey-orange juice mixture once on the grill. Use either metal or wooden skewers for the kebabs, but wooden ones need to be soaked in water for 30 minutes before use.

This recipe, from a team of Google staffers, is fresh, flavorful, and easy to make. A simple, fresh tomato salsa along with sauteed chanterelle mushrooms and spinach tops the sea scallops, which are seared in butter for rich flavor. Serve the dish as an appetizer.

This recipe from chef Elizabeth Falkner pairs seared scallops with the flavors of a BLT sandwich. The scallops are served with an avocado puree, cherry tomatoes, and crisped bacon. A vanilla-scented vinaigrette and the herb lovage add unique aroma and flavor to the appetizer.

This recipe from Australian chef Curtis Stone utilizes the entire scallop, the shell of which holds the contents of the dish. Scallops with the roe attached are topped with a mixture of citrus fruit and white wine, then grilled for just a few minutes to create a refreshing appetizer.