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Bay Scallop Risotto

(Every Day with Rachael Ray, March, 2011)

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Bay Scallops With Pesto

($40 A Day, Episode: Cleveland, Season: 2)

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Bay Scallops With Pesto

(Rachael Ray’s Tasty Travels, Episode: Family Dining, Season: 3)

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Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs

(Bon Appétit, February, 2004)

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Bay Scallops With Vodka Cream Sauce

(Boston Globe, November, 2008)

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Bea Conner’s Lightly Baked Scallops

(Saveur, September/October, 2000)

On Nantucket, bay scallops'a culinary staple as far back as anyone can remember'are the ultimate convenience food.
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Black Bean-Steamed Scallops With Noodles

(Chinese Food Made Easy, Episode: Seafood, Season: 1)

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Bourbon-Bacon Scallops

(Cooking Light, January, 1997)

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Comments:

On October 12, 2007, 6:20 pm linda said:

This is an easy dish with great contrasting flavors. The maple syrup accentuates the natural sweetness of the scallops.


Braised Scallops with Fennel

(Cooking by James Peterson, 2007)

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Recipe unavailable for viewing, see page 122

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Bread Gravy

(Coastal Living, November, 1997)

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Broiled Scallops and Celery Root Purée

(La Cucina Italiana, February, 2012)

capesante gratinate su purè di sedano rapa
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Butter-poached scallops

(Fat: An Appreciation of a Misunderstood Ingredient by Jennifer McLagan, 2008)

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Cajun Scallops

(Cooking Light, June, 2003)

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Cappa Santa

(Bon Appétit, August, 2007)

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Cappesante Al Forno (Baked Scallops With Parmesan)

(Saveur, March, 2012)

Cappesante al Forno (Baked Scallops with Parmesan)
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Caramel Glazed Sea Scallops

(Paula’s Party, Episode: Caramel Party, Season: 4)

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Caramelized Day Boat Scallops Wrapped In Bacon

(Dinner: Impossible, Episode: Beg, Borrow And Steal: Tailgating: Impossible, Season: 1)

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Caramelized Diver Scallops

(The Essence of Emeril, Episode: Caramelizing, Season: 6)

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Caramelized Scallops

(Cooking Light, June, 2009)

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Caramelized Scallops With Red Beet And Caper Beurre Meuniere

(Washington Post, July, 2005)

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Caramelized Sea Scallops

(Ad Hoc At Home by Thomas Keller and Dave Cruz, 2009)

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Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

(Bon Appétit, October, 2006)

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Celery Root Remoulade And Pan-Seared Sea Scallops

(Gourmet, November, 1997)

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Celery Root Remoulade with Scallops and Caviar

(Food & Wine, December, 2004)

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Ceviche Marinated Scallops

(Best Recipes in the World by Mark Bittman, 2005)

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