'Scallops' on Serious Eats

Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas

I was sold on this recipe from David Pasternack's The Young Man & the Sea (which, it should be noted, SE overlord Ed Levine co-wrote) from the moment I saw the combination of fresh asparagus and sugar snap peas. Could any recipe scream spring more? Both of them only need a few minutes in a hot pan, and they come out bright green and perfectly tender. Scallops, of course, are always a great addition, and their inherent sweetness really plays well with the vegetables. More

Dinner Tonight: Grilled Scallops with Mint Pesto and Balsamic Syrup

No matter how many times I cook scallops, they still feel utterly fancy and special when I make them at home—it's more like I'm eating at a restaurant than my own kitchen. This recipe, from Diane Rossen Worthington's Seriously Simple, does nothing to spoil this fantasy. It features a complex twist on pesto using toasted almond and pungent mint leaves that pairs wonderfully with the sweet scallops and is pretty easy to prepare. More

Cook the Book: Scallops with Pea Purée and Ham

Simple, beautiful, and and astonishingly easy to prepare, these Scallops with Pea Purée and Ham are a plate that you'll want to make over and over again until the last of the spring peas are gone. It's got "dinner party" written all over it—the sort of dish that elicits all sorts of oohs and aahs but doesn't require any sort of cheffy skills or serious time commitment in the kitchen. More

Cook the Book: Ragoût of Shellfish

Shellfish and crustaceans have a natural affinity for anise-y, licorice-y flavored things. Bouillabaisse isn't really complete without a few slices of fennel and mussels steamed with Pernod. But I'd never thought to add tarragon to the seafood before coming across this Ragoût of Shellfish in At Elizabeth David's Table. The recipe begins with an incredibly flavorful roux of butter, onion, garlic, a bit of sugar, and white wine. In classic Elizabeth David fashion, the amount of tarragon added is entirely up to the chef. More

Scallops with Pea Puree and Vermouth Sauce

It's been said before that even in pea season, frozen peas are perfectly acceptable, and sometimes better than their fresh counterparts. Which means that this recipe is pretty much always in season. Like many of the dishes in Rozanne Gold's Radically Simple, this recipe packs a ton of flavor into a short ingredient list, and tastes like it was a lot more difficult to make than it actually was. More

The Secret Ingredient (Coffee): Seared Scallops with Espresso Beurre Blanc

This is a true secret ingredient recipe: using something right out of the pantry and altering it to an important but unidentifiable state. The coffee in this recipe (instant espresso, in this case) provides sharp bitterness, contrasted by a luxurious creaminess in the sauce, and a caramel sweetness in the seared scallops. It's the perfect easy recipe that lends a wow factor to any dinner party. More

Dinner Tonight: Sea Scallops alla Caprese

Taking a cue from the piazza style of cooking (which produces similar results to the Spanish technique of cooking seafood a la plancha), this recipe calls for cooking the scallops on a blazing hot surface inside of a grill. From there, it's pretty familiar: grilled red onion, a simple dressing of olive oil and lemon juice, and fragrant basil over the whole mess. For me, it was all a lovely goodbye to summer. More

The Secret Ingredient (Key Lime): Key Lime Scallop Ceviche

For this ceviche, I start with mild, sweet sea scallops cut into a fine dice, and toss them with simple spikes of flavor from garlic, scallion, chili, and cilantro. The marinade gets its punch from freshly squeezed key lime juice, which mostly cooks the scallops and imparts a heady citrus scent, and pungent lime flavor. I serve it with freshly fried plantain chips. The perfect summer starter. More

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