Scallop

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

Beurre blanc—the classic French butter sauce—is a cinch to prepare and has a tendency to make just about anything taste better. This take on it uses the scallops' juices to add complexity.

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

In this recipe, butter lettuce is cooked in pan drippings for a quick side.

Juicy scallops are rich in selenium, a mineral that protects cells from disease-causing damage in the body.

You could hardly do better in summer than to combine shellfish and tomatoes—their balance of sweet and savory seems to bring out the best in both. Here, the seafood retains its succulence, while its juices combine with the vinaigrette; you'll want to sop up the excess with bread, or at least eat it with a spoon.

Order scallop baking shells from surfasonline.com or call 866-799-4770.

Though it's not a true ceviche, since the scallops are already cooked when they hit the marinade, the classic combination of refreshing citrus acid from orange and lime juice, heat from jalapeño, crunch from cucumber, and sweetness from the scallops themselves becomes even more intriguing with the added layer of flavor from the grill. This is the perfect way to start off this menu, as the bold marinade stirs up the appetite for the substantial main course.

Scallops halved horizontally cook fast and make a meaty, substantial meal — especially when accompanied by this rich white-wine sauce studded with peas and chopped chives.

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

If you wish, feel free to make these hors d'oeuvres on a regular charcoal or gas grill instead of a grill pan.

A party-perfect entrée — ready in less than half an hour.

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Paired with the pea tendrils, chanterelles, and fingerling potatoes, this main makes the most of spring's best ingredients.