Scallop

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.

Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.

Need proof that salty cured pork and delicate shellfish are a match made in heaven? This vibrant and cozy 20-minute, one-skillet weeknight dinner.

Delicate scallops need only a brief marinade before a short stint on the grill, meaning you can have this summery slam dunk on the table in 35 minutes.

There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

A punch fish stew with scallops and mussels and all the good things.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.