Author: Joseph W. DiPerri
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
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Author: Georgia Downard
Author: Harumi Kurihara
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
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: Nicholas Puniello
Author: Stan Frankenthaler
Author: Mark Bittman
Author: Lisa Zwirn
Author: Sam Hazen
Author: Clark Frasier
Author: George Kelso
Author: Bon Appétit Test Kitchen
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