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magazine fasteasyfresh seared scallops with bok choy and miso
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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.
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Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
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Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
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The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).
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One of the easiest, most impressive weeknight dinners we know.
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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.
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Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
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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.
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A fool-proof technique for perfectly-seared scallops, plus a few more ways to dress them up.
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The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.
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With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.
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Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
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Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
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Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.
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Raw scallops hangout for a while in a gingery-citrus ‘broth.’
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