CATEGORY: Scallops
Seared Scallops with Sweet Corn and Bacon Saute

Seared Scallops with Sweet Corn and Bacon Sauté

An easy -- and special -- weeknight meal.
Steamed Scallops with Vermicelli

Steamed Scallops with Vermicelli

Sure enough, steaming scallops atop softened mung bean noodles with garlicky ginger sauce was brilliant.
Popcorn Scallop Tacos and Valencian Rice and Red Beans

Popcorn Scallop Tacos and Valencian Rice and Red Beans

Finally, I've deep-fried scallops. They were perfect! Everyone wanted to eat them.
Scallops, Bok Choy and Mushrooms over Barley

Scallops, Bok Choy and Mushrooms over Barley

I reached for this recipe for its appealing simplicity and choice ingredients. And barley! Barley is always wonderful.
Bay Scallop Gratin

Bay Scallop Gratin

This recipe called out to me with its inclusion of prosciutto and Pernod and white wine and scallops. It delivered an intensely rich, salty, and sharp gratin, best served over a bed of noodles, it turned out.
Pasta with Pesto and Scallops

Pasta with Pesto and Scallops

I overlook scallops too frequently, I'm afraid. They don't need much to taste good (they will cook in 2 minutes) and they're not too expensive (I used frozen). Scallops benefit from minimal handling.
Scallops with Red Pepper Sauce and Zucchini Corn Fritters

Scallops with Red Pepper Sauce and Zucchini Corn Fritters

The art of this recipe was indeed in the sauce; the scallops were merely a blank canvas.

Moroccan-Spiced Scallops and Lentils

I like lentils. They’re so comfortably easy; they will never fail you. And they are definitely a vegetarian powerhouse. I made the “Moroccan-Spiced Scallops and Lentils,” from the February 2009 issue of Bön Appetit, when I saw the opportunity to combine lentils with scallops. It turned out to be a good combination. This was a...