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DAILY RECIPE

A lively simmer of garlic, thyme, tomatoes, olives, clam juice and red pepper flakes makes a flavorful base for fresh shrimp, scallops and baby clams, perfect with hot linguini. Hint: discard any clams that do not open after they simmer.

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NEWEST SCALLOPS RECIPES

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Warm Thai-Style Scallop & Mango Salad

Submitted by: Dole

Tender bay scallops are cooked until just done, then served warm with chunks of fresh mango, sliced cucumber, red bell pepper, fresh cilantro, and an Asian-style dressing for a refreshing tropical salad.

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Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil

Submitted by: genevievescuisine

Home Town: Auckland, Auckland, New Zealand

This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better.

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Jambalaya Deluxe

Submitted by: LASmith

Living In: Estero, Florida, USA

Clams, mussels, shrimp, and scallops are simmered in a spicy tomato sauce and served over angel hair pasta in this unique take on a Southern classic.

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Cioppino

Submitted by: Star Pooley

A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

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Southern California Cioppino

Submitted by: Becky Wergers

This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.

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