Sweet scallops and burnished red smoky, meaty chorizo baked together without fuss in this perfect, stylish, easy dinner for two. More

[Photograph: Blake Royer] Adapted from The Art of Simple Food.... More

Shellfish may not be the first thing to pop into most peoples minds' in the morning. But this simple ceviche has a little bit of spice and lots of bright flavors to shake off whatever you may have been doing the evening before. More

Straightforward but with a bit of elegance—that's what Sunday suppers are all about. Lentils are easy to make, and are hearty enough to carry the meal. And sweet, simply seasoned and seared scallops add a touch of something special. More

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

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

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

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

These scallops are the perfect example of easy. Broil the scallops for 10 minutes and you have sweet, aromatic scallops in spicy butter with bright, citrusy, crispy breadcrumbs. More

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