facebook share image   twitter share image   pinterest share image   E-Mail share image

Seared Scallops With Pan Sauce

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Author: Mark Bittman

Coquilles St. Jacques

Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My...

Seared Scallops With Basil Risotto

There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate...

Author: Kelly Senyei

Seared Scallops With Brown Butter and Lemon Pan Sauce

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Author: Carla Lalli Music

Seafood Risotto (Risotto ai Fruitti di Mare)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...

Author: Gianni Scappin

Scallop and Shrimp Creole

Author: Leslie Revsin

Seared Scallops with Ginger Sauce

Author: Katherine Anastasia

Scallop and Vegetable Stir Fry

Author: Katherine Grasso

Thai Green Curry with Seafood

This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.

Author: Jeanne Thiel Kelley

Scallop Ceviche

Author: Anna Getty

Shrimp and Scallop Curry

Author: John Phillips

Seared Scallops with Mint, Peas, and Bacon

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients,...

Author: Rhoda Boone

Scallops With Herbed Brown Butter

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...

Author: Dawn Perry

Grilled Scallops with Nori, Ginger, and Lime

To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.

Author: Andy Baraghani

Scallop Sauté with Miso Sauce

Author: Harumi Kurihara

Crispy Scallop Salad

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus:...

Author: Anna Stockwell

Sauteed Scallops with Vegetables

Author: Andrea Webster

Grilled Scallops with Lemony Salsa Verde

Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.

Author: Alison Roman

Champagne Risotto with Scallops

Author: Pati D'Eliseo