Scallop

Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.

Need proof that salty cured pork and delicate shellfish are a match made in heaven? This vibrant and cozy 20-minute, one-skillet weeknight dinner.

Delicate scallops need only a brief marinade before a short stint on the grill, meaning you can have this summery slam dunk on the table in 35 minutes.

A fool-proof technique for perfectly-seared scallops, plus a few more ways to dress them up.

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.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

A punch fish stew with scallops and mussels and all the good things.

Scallops in 10 minutes, and more awesome recipes that our food director makes time and time again.

One of the easiest, most impressive weeknight dinners we know.

Try your hand at one of these 19 great recipes for cooking scallops—be they seared, crusted, spiced, or sautéed.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

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.

This is what we want to eat when July blazes in.

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.

You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.

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.

Basting isn't just for turkeys. Master this technique for better scallops, pork chops, and more.

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.