This chunky Vegetable Chowder with Seared Scallops is a kaleidoscope of colors that takes full advantage of good, healthy vegetables.
These pies are a perfect side dish for fish, duck breasts as well as fresh scallops.
Crisp, Breaded Scallops with Tarragon Tartar Sauce, baked rather than fried.
Veal Scallops with Green Garlic and Capers, an easy and elegant skillet main course for spring dinners
Beer Brined Scallops over Spinach Salad With Bacon Stout Dressing
Flamed Scallops Pasta are flamed in Grand-Marnier and then served on a bed of quinoa fusilli filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil for a delightful summer night meal!