Scallop

Topped with a tangy sauce of grainy mustard, capers, and a hint of sriracha, these seared scallops make an easy but elegant dinner. 

Soft, sweet, and buttery, scallops are like candy from the sea, and they pair beautifully with a bright and luscious piccata sauce.

Tom yum is traditionally found in soup form, but this inspired version turns it into a tangy sauce served with lightly seared scallops.

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.

If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.

This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.

The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer’s worth of flavor in seconds.

These scallops get tossed with a mix of ground nori, coriander, and ginger before hitting the grill—then plated with citrusy mayo and topped with scallions and red pepper flakes.

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but if you really want to pull out all the stops, search for those from Nantucket Bay, which are prized for their candylike succulence. Celery purée swirled with black truffle butter enhances the delicacy of the seafood.

Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.

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

If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.