Scallop Recipes

This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.

The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- were simmered in a broth of sake, shiitake mushrooms, and ginger.

The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.

This recipe for seared scallops with bacon, tomato, and avocado puree is courtesy of Elizabeth Falkner.

Martha loves all kinds of seafood, and for good reason: It’s healthy and delicious, and shines in the simplest of dishes. In this elegant dish featuring scallops, tangerine juice adds sweetness and acidity to the caper brown butter on these seared bivalves. They're served over a bed of wilted spinach, which was simply tossed with a few pats of butter in a hot skillet.

Treat yourself tonight to buttery scallops, silky pasta, and a delicate sauce, all made in minutes.

The parsley and watercress turn this broth a vibrant green.

Seared fresh scallops pair beautifully with garlicky pasta. If you like, you can substitute 12 ounces of egg fettuccine for the pappardelle. Slicing the raw scallops in half horizontally will give you more pieces and more delicious seared crust.

One 16-ounce bag of edamame is enough for both puree and salad; cook it all at once, and then divide it accordingly.

This robust seafood stew will feed a crowd.

This recipe comes courtesy of Pietro Del Re, chef at Elio's restaurant in New York City.

Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.

Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.

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.

Protein-rich sea scallops make this main dish satisfying and healthy.

Scallops are rich and sweet and can be substituted for shrimp in most dishes. When buying, choose scallops that are similar in size and are pink or ivory (not white).

Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with convenient store-bought puff pastry, whose layers won't overwhelm the lobster, shrimp, bass, and halibut underneath.

Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted. The version here serves as a delicious bed for seared sea scallops.

You can use any kind of seafood you like in this sweet-and-spicy soup, which is special enough for a dinner party.

If you're serving these sweet and tender scallops as a main course, mashed potatoes and steamed spinach make excellent accompaniments.

Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.

Scallops, fennel, and cherry tomatoes bake gently when wrapped in parchment-paper pouches and buried in a bed of coarse salt infused with lemon.