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recipes pea puree with shrimp and scallopss
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Minty peas and seared scallops are, well, two peas in a pod.
4.0
(4.04)
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Shrimp cocktail is all about the shrimp: big, fat, perfectly cooked gorgeous shrimp. Here’s how to do it.
4.6
(4.55)
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All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.
5.0
(4.84)
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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(5)
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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.
4.5
(4.5)
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Quick cooking shrimp is a summertime savior.
4.0
(4.24)
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Using a pressure cooker to cook the grits for this twist on a Lowcountry favorite means you don't need to babysit a pot on the stove for an hour.
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The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.
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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.
4.0
(4.06)
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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
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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.
3.5
(3.5)
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Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.
4.0
(4)
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Gently poached in an aromatic broth, these plump and juicy shrimp balls come together in a snap in the food processor for an easy weeknight meal.
3.3
(3.33)
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One of the easiest, most impressive weeknight dinners we know.
4.5
(4.54)
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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.
4.7
(4.72)
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Try your hand at one of these 19 great recipes for cooking scallops—be they seared, crusted, spiced, or sautéed.
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This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.
4.4
(4.43)
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Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.
4.0
(3.76)
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Poaching the shrimp with their shells on locks in their flavor.
3.7
(3.68)
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This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
4.7
(4.7)
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4.0
(3.96)