Skip to main content
Epicurious

Grilled Scallops With Lemony Salsa Verde

Image may contain Food Dish Meal and Plant
Michael Graydon & Nikole Herriott

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.

Read More
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Saucy, Spiced Shrimp and White Beans
Dive into this shareable skillet with warm flatbread.
Shrimp Salad on Toast
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.
Spanish Shrimp and Rice with Saffron Mayo
Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.
Turmeric-Dill Shrimp Stir-Fry
This quick shrimp stir-fry pairs earthy turmeric with a plethora of dill for a flavorful and fresh dinner that comes together in a flash.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Shrimp and Pea Pancake
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.