Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley
This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.
The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier dish, serve over thin spaghetti tossed in olive oil.
Bay-Scallop Po' Boy with Spicy Mayo
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
Bay Scallop Stir-Fry
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.
Scallops with Orange-Butter Sauce
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.
Scallops with Wilted Spinach and Arugula
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Spaghetti with Bay Scallops, Leeks, and Tarragon
Sweet and briny bay scallops pair well with the mellow flavor of leeks in this light pasta dish.
Seared Scallops with Celery and Golden Raisin Salad
Look for fresh scallops that are labeled as dry-packed, which are not treated with preservatives and have a lower water content than wet or "soaked" scallops. Seasoning scallops just before cooking also ensures that they stay dry.