Scallop recipe collection

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

Chinese crab combination soup with crabmeat, scallops, dried mushrooms, bamboo shoots, ginger, and silky egg ribbons in a savory broth. A restaurant-style starter.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Tender bay scallops in a silky dill cream sauce with shallots and white wine, served over angel hair pasta. An elegant seafood dinner for six that comes together in 40 minutes.

Citrus shrimp and scallop kabobs marinated in orange juice, soy sauce, ginger, and garlic, grilled with snow peas and orange wedges. A bright, gluten-free seafood skewer for summer.

Thai seafood chili layered with red Thai chili paste, dry red wine, clam juice, and Italian tomatoes. Loaded with clams, mussels, shrimp, scallops, and white fish. A make-ahead seafood stew with serious heat.

Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.

Master recipe for crispy fritters and deep-fried foods using two versatile batters: thick fritter batter for chopped ingredients and thin batter for coating whole pieces.

Grilled seafood kabobs with shrimp, sea scallops, and mushrooms marinated overnight in honey barbecue-Dijon sauce. Smoky, sweet, and done on the grill in under 10 minutes.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Seafood linguine with shrimp, scallops, and mussels in a tomato-chili-basil sauce, brightened with lemon zest and white wine. Italian coastal classic, feeds six.

Mama Chio's shellfish cioppino simmers Dungeness crab, lobster, shrimp, scallops, clams, and halibut in a sherry-laced tomato broth. The Italian-American San Francisco classic at its richest.