Scallops

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Recipe of the Day

Broiled Scallops

"My husband thinks these scallops are better than any we have found in any restaurant." - by Gail New

Main Dish Scallop Recipes

Seafood Cioppino

"This is as good as any restaurant's version! Serve with rice and a nice salad." - by DeeDee Henderson

Seafood Creole

"Delectable chunks of fish, rock shrimp, and scallops bask in a spicy Creole sauce. This would go great with hot cooked rice, garlic bread, a green salad, and a glass of g…" - by Plain ole Bob

Ocean Packets

"Make a seafood bake on your grill using foil packets to contain shrimp, clams, scallops, corn on the cob, and cherry tomatoes, all drizzled with lemon butter." - by TerryWilson

Ivan's Mega Frutti Di Mare

"Anchovies are the secret ingredient in this flavorful seafood pasta. They're gently cooked until melted into the olive oil, and add a deliciously nutty flavor that isn't …" - by strmrdr23

Zuppa Di Pesce Fra Di Avolo

"To fully experience this delicious and spicy Italian seafood and pasta dish, serve with a glass of red wine to the soundtrack of Frank Sinatra." - by Charles Anthony

Scallops with Israeli Couscous

"Tender pearls of large couscous make the perfect backdrop for scallops cooked in a white wine and parsley sauce for a quick main dish that's fancy enough for company or a…" - by Bobdi

Cajun Seafood Pasta

"Three kinds of pepper turn up the heat in this creamy shrimp and scallop sauce. Fresh basil, thyme and parsley add just the right counterpoint, while Swiss and Parmesan c…" - by Star Pooley

Baked Scallops

"Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops." - by John Bragg

Fra Diavolo Sauce With Pasta

"A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp and scallops. Stir in a bit of parsley and serve over hot ling…" - by MARBALET

Broiled Scallops

"My husband thinks these scallops are better than any we have found in any restaurant." - by Gail New