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Seared Scallops with Tropical Salsa

Submitted by: RNCOGGINS

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

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Pan Seared Scallops with Pepper and Onions in Anchovy Oil

Submitted by: Roderic Rinehart

Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.

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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.

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Scallops with White Wine Sauce I

Submitted by: DEEANN_BUDNEY

Sea scallops with a creamy white wine and butter sauce.

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Scallops with Red Pepper Sauce

Submitted by: Christine Hatt

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.

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Fra Diavolo Sauce With Pasta

Submitted by: MARBALET

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.

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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.

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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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Seared Sea Scallops

Submitted by: CHRISADAMS

These tender seared scallops with a delicate herb crust make an elegant main course.

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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.