2,879 seafood recipes

Bay scallops with pasta shells in a fresh tomato cream sauce made with white wine, shallots, basil, and reduced heavy cream. An elegant 45-minute seafood pasta dinner.

Salmon nachos topped with flaked canned salmon, fresh tomatoes, green chiles, yogurt, and melted cheddar. A quick seafood twist on classic nachos baked until bubbly.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Seafood lovers will adore this scrumptious dish made with shrimp, cream cheese and sour cream.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Shrimp and snapper ceviche cures fresh seafood in bright lemon juice until it turns opaque and firm, no cooking required. Diced, chilled, and ready in about an hour, it's a light, citrusy seafood dish bursting with freshness.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

Crispy beer batter onion rings with rested batter for the lightest, lacy crust. Cold beer and egg yolks build crunch that holds. Same batter works on fish, vegetables, and seafood.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.

Key West conch chowder with tender ground conch, potatoes, salt pork, and tomatoes. Hearty Florida-style seafood chowder where potatoes dissolve to naturally thicken the broth.

Fisherman's bouillabaisse with lobster, red snapper, clams, and mussels in a tomato and white wine broth. Provence-inspired seafood stew ready in 45 minutes.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

Sea scallops stir-fried with broccoli, napa cabbage, snow peas, and shiitake mushrooms in a star anise and rice vinegar sauce. A light, veggie-loaded Chinese seafood stir-fry over rice.