Scallop

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

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.

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

Beautifully browned scallops are easy to achieve with high heat and a hands-off approach

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

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.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.

Pro tip: Make the spice oil a week ahead to cut your prep time in half!

Dredging the scallops in curry powder before searing them means the spices toast as the scallops cook.

Raw scallops hangout for a while in a gingery-citrus ‘broth.’

The ultimate summer triple threat is this subtly fennel-flavored pasta.  

The crushed coriander forms a crispy scallop crust, and orange juice concentrate makes life easy.

A creamy, herby, comforting bowl of seafood.

The new meat-and-three is scallops with sweets n' beans.