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Photo of: Seared Scallops with Tropical Salsa

Seared Scallops with Tropical Salsa

Submitted by: Robin Coggins
Seared scallops are served warm with a spicy, fresh pineapple, mango, cucumber, and bell pepper salsa. Simple, colorful, and delicious. 

Photo of: Scallops with White Wine Sauce II

Scallops with White Wine Sauce II

Submitted by: DEBIW
White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces. 

Photo of: Scallops with White Wine Sauce I

Scallops with White Wine Sauce I

Submitted by: DeeAnn
Sea scallops with a creamy white wine and butter sauce. 

Photo of: Rainbow Trout with Yogurt Sauce

Rainbow Trout with Yogurt Sauce

Submitted by: Lola
Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout. 

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Photo of: Scallops with Red Pepper Sauce

Scallops with Red Pepper Sauce

Submitted by: Christine Hatt
Provided by: Taste of Home
When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious. 

Photo of: Fra Diavolo Sauce With Pasta

Fra Diavolo Sauce With Pasta

Submitted by: Holly
A daring dash of red pepper flakes gives off a spicy heat in this marvelous sauce of sauteed garlic and tomatoes. Add quickly sauteed shrimp and scallops, stir in a bit of parsley and serve over hot linguine. 

Photo of: Seared Sea Scallops

Seared Sea Scallops

Submitted by: Chris Adams
These tender seared scallops with a delicate herb crust make an elegant main course. 

Scallops in Pastry with Lobster Sauce

Submitted by: Trish Wiltshire
Living In: Oviedo, Florida, USA
Scallops are baked into individual packages with Gouda cheese and served with a creamy lobster sauce. This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews. 

Warm Buckwheat Noodles with Scallops in Tomato-Pepper Sauce

Submitted by: maplewood
Living In: Wan Chai, Hong Kong Island, Hong Kong
Minimally bitter buckwheat noodles add a special zest to the classic scallop-tomato combination. It's perfectly matched by the delicate yet strong French mustard and accented by powerful Greek olives. 

Photo of: Pasta with Scallops, Zucchini, and Tomatoes

Pasta with Scallops, Zucchini, and Tomatoes

Submitted by: Lisa Stinger
Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer. 
 
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