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 Buttermilk Beurre Blanc

Sweet and tender scallops snuggle up with a twist on a classic French beurre blanc, using orange juice and buttermilk in place of the standard white wine and vinegar.

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.

French in a Flash: Moroccan Baked Scallops

These scallops are the perfect example of easy. Broil the scallops for 10 minutes and you have sweet, aromatic scallops in spicy butter with bright, citrusy, crispy breadcrumbs.

French in a Flash: Coquilles St. Jacques Pot Pies with Roasted Lemon

Coquilles St. Jacques are a French classic: sea scallops squatting in their own half shell beds, blanketed in a cozy, creamy sauce flavored with shallots and mushrooms and maybe some white wine. For an American version, I make them into pot pies.

Creamy Mussels with Sauce Roquefort

Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France.

Seafood Gratin Pasta Bake

This Seafood Gratin is made with your choice of seafood and pasta baked in a creamy béchamel sauce (no cream) with a crunchy breadcrumb and cheese topping!

Swiss Chard Gratin

A decadent take on a greens-filled side dish, this Swiss chard gratin features ham and a rich cheesy sauce that will impress your family and friends.

The Best Seared Scallops

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.

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.