Seared Scallops with Salsa Verde

[Photograph: Blake Royer] Adapted from The Art of Simple Food....

Fragrant Sea Scallop Cakes From 'One Good Dish'

David Tanis often riffs on international classics in his cookbooks, and the recipes in his new cookbook, One Good Dish, are no exception. His sea scallop cakes, inspired by Thai fish cakes, borrow flavors from Southeast Asia without worrying too much about authenticity.

Plantain-Crusted Mahi mahi with Pineapple Salsa from 'The Catch'

Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet.

Scallop ceviche

Tortilla Crusted Tilapia

My crispy Tortilla Chip Crusted Tilapia is a cinch to make on the stove, in the oven, or in the air fryer! Top with Pico de Gallo and Cilantro-Lime Sauce for a festive, 30-minute seafood dinner.

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.

Herbed Citrus Grilled Shrimp and Scallops

The herbed citrus marinade for this grilled shrimp and grilled scallop combination was amazing. Citrus, herb, olive oil and garlic are a winning combination for grilled shrimp or grilled scallops

Scallop Aguachile With Jalapeño, Cucumber, and Avocado

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).

Scallop Crudo

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.

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.