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Pristine raw scallops, done up Italian-style with little more than olive oil, salt, and a few drops of lemon juice is as easy as can be—as long as you invest in the very best scallops.
Seared Scallops with Israeli Couscous
Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.
Seared Scallops with Salsa Verde
[Photograph: Blake Royer] Adapted from The Art of Simple Food....
Seared Scallops With Indian Spinach
Think of this recipe as part Indian and part classic steakhouse. At the base is a fairly traditional Indian spinach recipe, like one for saag paneer—just, you know, without the paneer. On top are sautéed scallops that are buttery but still supple, with a slight sweetness.
Broiled Scallops Provençale
Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter.
Seared Scallops With Pancetta and Brussels Sprouts
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Seared Sea Scallops With Leek Risotto and Lemon-Brown Butter Sauce
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Baked Scallops with Endive
This simple baked scallop and endive dinner takes four ingredients (plus salt, pepper, and a lemon to serve it with) with no extra dishes to clean.
Dinner for Two: Crispy Broiled Scallops and Chorizo
Sweet scallops and burnished red smoky, meaty chorizo baked together without fuss in this perfect, stylish, easy dinner for two.
Deeply browned scallops with a sweet, caramel-colored crust and a tender, springy center that's never rubbery. That's what we're all after—here's how to achieve it.
Serve With
Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
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A medley of fresh vegetables are grilled, chopped, and tossed with pasta and a light cream sauce to make a great grilled pasta primavera.
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A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara.
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Pasta primavera, Primavera means spring, and it's basically a way to make the best of what spring has to offer and throw it all into one dish. Now you won’t find this dish in Italy, it's truly an Italian American invention, but it does live up to the Italian ethos of using what's available locally to you There is no one way to make it. But this is my way so let's just jump right into it.
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Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Pasta Primavera
This is THE Pasta Primavera recipe made famous by Le Cirque restaurant in New York! A stunning spring recipe, wonderful vegetarian recipe.
Pasta Primavera (Pasta With Spring Vegetables)
Combining a mixture of bright spring produce and a light but creamy sauce, pasta primavera is the ideal dish for a warm May evening.
Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest
Where's the water? Check out the science behind this cooking method here. Note: Use a high quality ricotta cheese for this recipe. Check the ingredients label—it should contain nothing but milk, salt, and an acid or starter enzyme. Avoid any...
Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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