Recipes in "Scallop" category

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 mother made it for special occasions only. I remember...

Shrimp and Scallop Sauté

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 flavor, so it's important to let them shine with...

Author: Kelly Senyei

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 how to make other Italian classics, check out the...

Author: Gianni Scappin

Scallop Cakes with Cilantro Lime Mayonnaise and New Potatoes

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, and 22 minutes to pull it off.

Author: Rhoda Boone

Scallop and Shrimp Creole

Author: Leslie Revsin

Sauteed Sea Scallops with Mustard Sauce

Seared Scallops with Ginger Sauce

Author: Katherine Anastasia

Pan Seared Scallops, Corn, and Tomatoes

Soy Citrus Marinated Scallops

Linguine with Shrimp and Scallops in Thai Green Curry Sauce

Scallop Ceviche

Author: Anna Getty

Scallops with Mushrooms in White Wine Sauce

Sea Scallops with Mushrooms and Sherry

Seared Sea Scallops with Crème Fraîche and Caviar

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

Sea Scallops Poached in White Wine

Puff Pastry Turnovers with Shrimp, Scallops and Spinach

Author: Marcia Munson

Seared Scallops with Tarragon Butter Sauce

Author: Andrea Albin

Seared Curried Scallops with Zucchini

Seared Scallops with Mushrooms

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 crusty sear.

Author: Dawn Perry