Simple, it turns out, tastes pretty good. A quick sear with garlic, butter, lemon juice, and salt & pepper is all scallops really need. Simple is simply delicious.

Skewers are the life of the party, always. Grilled sea scallops are such a big hit that we need creamed corn to be the responsible one.

Date night gets off to a promising start. First, you’re crushing tomatoes with your bare hands over a fragrant stew of sea scallops, mussels, little necks, shrimp, snapper and squid. Soon, dinner for two, if you make it that far.

Everybody likes them. Everybody likes talking about liking them. Sea scallops wrapped in bacon are famously awesome—and you’ll be famously awesome for making them.

Fresh sea scallops get enriched with even more depth: port wine and five cloves of garlicky goodness. Go from start to supper in just 10 minutes.

Panko crumbs form an irresistibly crispy crust. Resistance is futile and, at fewer than 300 calories a serving, totally unnecessary.

It’s healthy. It’s gourmet. It hardly matters what you call it. Browned sea scallops on nutty farro is hard to categorize but easy to love.

Opposites do attract. Find out what happens when sea scallops, spicy with cayenne, meet a cool and limed-up watermelon salsa.

Cold scallops? You better believe it. After a quick searing, an herbal vinegar bath—30 minutes in the ‘fridge—makes ‘em stone cold delicious.

Italian flavors take center stage, courtesy of fire-red tomatoes and red peppers, garlic, oregano and capers. The bright colors and aromas bring plates, palates and parties to life.