Serious Eats: Recipes

Dinner Tonight: Bay Scallops

[Photograph: Nick Kindelsperger]

I have a serious soft spot for scallops. I love the way they taste and how they look after being quickly seared over high heat. About the only thing I don't like is the price—but that's where bay scallops come in.

They are smaller than traditional scallops, yet still have that amazing sweet and succulent taste. Plus they're cheaper. The only trouble? Finding a recipe. I was immediately caught by this one from The Kitchn because it's simple but still is a slightly odd take—a soup instead of the usual seared scallops on a plate.

The pasta is optional but I liked how it bulked out the dish (otherwise, it's just a lot of small scallops in a broth). Some nice crusty bread would certainly work too. It's a good recipe but there might be better ways to eat bay scallops.

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