Grilled Scallops with Mint Pesto and Balsamic Syrup
This Diane Rossen Worthington recipe features a complex twist on pesto using toasted almond and pungent mint leaves. Here the scallops are served on a bed of greens, but it would go just as easily on top of cooked pasta for a heartier meal. The key is to use the extra pesto to dress the salad or pasta, as well as the balsamic syrup that's drizzled on the scallops, for something truly special.
Sea Scallops alla Caprese
This Mario Batali recipe a results in a gorgeous Caprese salad paired not with milky mozzarella, but sweet fresh scallops instead. High heat on a cast iron skillet gives the scallops that gorgeous golden crust and from there, it's pretty familiar: grilled red onion, a simple dressing of olive oil and lemon juice, and fragrant basil over the whole lot.
Shrimp and Scallop Ceviche
This is a lovely brunch dish. Though shellfish may not be the first thing to pop into most peoples minds' in the morning, 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.
Scallops with Corn and Fava Bean Succotash
This succotash is a perfect way for these spring vegetables to all play along, combined in a skillet and simmered with a little milk until al dente and tossed with slivered basil. The addition of scallops rounds it out into a full meal. The scallops are seared without moving on a single side to develop a mouthwatering crust without overcooking.
Scallops in Green Curry Sauce
This recipe uses the small but perfectly juicy bay scallops. A garnish of thinly sliced kaffir lime leaves infuses the broth with a refreshing hint of citrus. Yum!
Scallops with Asparagus and Sugar Snap Peas
This combination of fresh asparagus and sugar snap peas screams spring. Both veggies 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. The added butter helps give the scallops a truly rich flavor and they come out of the pan perfectly golden brown on both sides.
Moroccan Baked Scallops
The sweetness in ras-el-hanout (a North African spice blend)--ginger, cloves, and cinnamon--pairs perfectly with the sweetness of seafood, be it squid or scallops, while the savory spices--cumin, coriander, pepper, and fennel--save the dish from feeling like an aquatic dessert. Mash up butter with ras-el-hanout and harissa and perch it over panko-dusted scallops, accented with lemon zest and cilantro. Broil it all and wind up with sweet, aromatic scallops in a spicy butter with bright, citrusy, crispy breadcrumbs.
Scallops with Pea Puree and Vermouth
This Rozanne Gold 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.The key here is to cook the scallops with plenty of heat so that they develop good flavor before overcooking; once you splash the vermouth into the pan, it will lift all that flavor from the pan and deposit it right into the dish.
Key Lime Scallop Ceviche
Key limes are truly something special: tarter, more acidic, and altogether more flavorful and vital than regular limes. This ceviche takes mild, sweet sea scallops cut into a fine dice and tosses 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. Serve it with freshly fried plantain chips for the perfect summer starter.
Seared Sea Scallops with Chamomile Beurre Blanc
This recipe puts chamomile to work in a beurre blanc. The sweet scallops are the sugar to the chamomile beurre blanc tea, as the sauce pools in ravines of the seared, splintering, cliff-face scallops. It's fancy, but quite easy, and brings a sort of restaurant tinkering to the home hearth.
Seared Scallops with Lentils
This dish is straightforward but with a bit of elegance. 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.
Raw Scallops with Green Apple and Dashi
Here, green apples, raw scallops, poppy seeds, and dashi might seem like unlikely partners, but when the elements come together the flavors make prefect sense. The sweet scallops play off of the dashi's umami, and the apples lend a bit of tart sweetness and crunch.