Author: Joseph W. DiPerri
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
Author: Harumi Kurihara
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Author: Lynn Brown
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Georgia Downard
Author: Lisa Zwirn
Author: Nicholas Puniello
Author: Stan Frankenthaler
Author: Mark Bittman
Author: Sam Hazen
Author: Bon Appétit Test Kitchen
Author: Clark Frasier
Author: George Kelso
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Author: Molly Stevens
Author: Gael Greene