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Herbed-Rubbed Grilled Scallops

(Mercury News, May, 2008)

Scallops are low in calories, fat, carbohydrates and cholesterol, so it's a nutritional crime when they are deep-fried or drowned in a fat-laden casserole.
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Hoisin Glazed Scallops Spinach Cilantro

(Fine Cooking, December/January, 2008)

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Honey Butter Roasted Scallops With Gingered Carrot Orange Puree and Vegetable Bhaji Fritters

(Pitchin’ In, Episode: Oranges, Season: 1)

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Individual Terrines Of Smoked Salmon and Scallops

(Bon Appétit, December, 2001)

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Italian Shrimp, Scallop, and Calamari Salad

(Coastal Living, July, 2006)

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Jungle Jeff’s Scallop Seviche

(Coastal Living, September, 2004)

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Key West Broiled Scallops With Spamrizo And Poke Salet Greens

(Food Network Challenge, Episode: The Spam Cook-Off, Season: 1)

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Kicked-Up Smoked Salmon And Scallop Koulibiaca With Spinach And Black Truffles Wrapped In Phyllo With Truffle Beurre Blanc

(The Essence of Emeril, Episode: Koulibaca Show, Season: 8)

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Kung Pao Scallops with Snap Peas

(Health, September, 2001)

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Lemon-Dill Bulgur Salad with Scallops

(Cooking Light, May, 2001)

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Lemon-Shallot Scallops

(Cooking Light, June, 2002)

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Lemongrass Speared Diver Scallops

(Flying Pans:Two Chefs, One World by Bernard Guillas, Ron Oliver, 2009)

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Linguine With Bay Scallops, Fennel, And Tomatoes

(Bon Appétit, February, 2010)

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Linguine With Scallops, Brown Butter, and Peas

(Real Simple, September, 2011)

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Linguine With Shrimp And Scallops In Thai Green Curry Sauce

(Gourmet, August, 2000)

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Lobster And Scallop Ceviche

(Food Network Challenge, Episode: Challenge: Big Bash Caterers, Season: 7)

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Lobster And Sea Scallops With Spring Vegetables

(Behind The Bash, Episode: Luxury Car Wedding, Season: 1)

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Lobster Risotto With Day Boat Scallops, Shiitake Mushrooms, Peas, And Pea Tendrils

(Rachael Ray’s Tasty Travels, Episode: Boston, Season: 1)

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Maine Diver Scallops With Butternut Squash, Prosciutto, And Orange Rind Vapor

(Sara’s Secrets, Episode: Serving Up Spectacular , Season: 4)

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Maine Sea Scallops With Braised Endives and a Brown Balsamic Butter Sauce

(My Country, My Kitchen, Episode: Southern California With Raphael Lunetta, Season: 2)

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Maple-glazed Scallops

(Coastal Living, September, 2002)

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Mare E Monte (Scallops and Truffles With Beef Marrow)

(Saveur, March, 2012)

Mare e Monte (Scallops and Truffles with Beef Marrow)
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Masaharu Morimoto's Scallops Steamed in Sake and Riesling

(Food & Wine, September, 2004)

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Master Recipe for Seared Scallops

(Fine Cooking, June/July, 2005)

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Miso-Glazed Scallops with Soba Noodles

(EatingWell, April/May, 2005)

This Japanese-inspired dish uses one sauce--a sweet/salt combination of mirin and miso--to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette.
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