Linguine with clams is one of my favorite recipes, so I'm constantly searching for new ways to recreate the classic Italian dish. This variation adds in scallops and white fish to make a robust, filling pasta. Diced tomatoes give the sauce a rich, red tint.
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If you've got scallops on hand, this dish is perfectly convenient, because there's a good chance you'll have the other ingredients, such as parsley, lemon juice, and tomatoes, in your kitchen already. Simply add a plate of linguine or saffron risotto, and you've got a square meal. To get your hands on this recipe, read more.
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It's hard to beat properly cooked scallops: They possess the meatiness of steak while offering a melt-in-your-mouth consistency. Add the grill marks, and you have a caramelized flavor that is to die for.
These scallops, atop a bed of succotash, require only 10 minutes from start to finish!
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Brighten up your weeknight with this fresh, flavorful take on a seafood salad. Seared scallops are served on top of a bed of peppery arugula and creamy avocado.
The dressing is made with pomegranate molasses, but if you can't find it at your specialty market, honey makes a lovely substitute.
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Fab is strictly enforcing the black and white dress code for our upcoming luau, so I'm creating a menu that features black and white dishes. Since the party starts after dinner, we'll offer guests only a few small bites.
Although it's not Hawaiian, a platter of sushi from our favorite Japanese restaurant is perfect for late night noshing.
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