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recipes sea scallops with vegetables ragout
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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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One of the easiest, most impressive weeknight dinners we know.
4.5
(4.54)
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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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Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.
3.5
(3.5)
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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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Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.
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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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4.4
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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.
5.0
(5)
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Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
5.0
(5)
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A salty, buttery mess of delicious things.
3.0
(3)
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The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.
4.5
(4.52)
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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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Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
5.0
(4.78)
3.5
(3.5)
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If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.
4.3
(4.3)
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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).
4.0
(4)
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Pro tip: Make the spice oil a week ahead to cut your prep time in half!
3.0
(3.14)
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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.
5.0
(4.92)