Scallop

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

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.

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.

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.

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

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.

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this 22-minute dinner.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

At the end of a long day, this quick seafood dish and a glass of Chardonnay will get you on your merry way toward a relaxing evening. A quick sear is all that meaty sea scallops require, and cooking them in butter creates a nutty, slightly toasted crust. Beurre blanc may be classically French, but it’s also undeniably easy. This tarragon-infused version makes a luscious, slightly anise-flavored blanket for the scallops, which would be cozy atop a bed of sautéed baby spinach.

Grilled nectarines add an unexpected sweetness to this summer dish. The smoky, buttery scallops and caramelized fruit give farmers’ market corn and tomatoes a new way to shine. And it gets a kick from piment d’Espelette, a French hot red chile ground into a powder, and available at specialty foods stores; but chili powder is a fine alternative.