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Champagne Poached Scallops With Red Pepper Pesto

(Dinner: Impossible, Episode: The Catwalk Chef, Season: 2)

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Champagne Risotto With Scallops

(Bon Appétit, January, 1998)

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Charcoal-Grilled Sea Scallops

(Cooks Illustrated, May/June, 2011)

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Chestnut and Celery Root Soup with Chorizo and Scallops

(Food & Wine, January, 2007)

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Chile-Crusted Scallops with Cucumber Salad

(EatingWell, June/July, 2005)

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you’re ready to grill.
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Chilled Celery Soup with Nantucket Bay Scallops

(Food & Wine, November, 2006)

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Chinese Scallops

(Sunset, December, 2011)

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Chowder Of Scallops, Celeriac, And Potato With Caramelized Pear And Roasted, Crushed Chestnuts

(Food Network Challenge, Episode: Great Chowder Cook-Off, Season: 1)

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Citrus Scallops

(Cooking Light, October, 1997)

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Citrus Seviche

(The Barcelona Cookbook by Andy Pforzheimer and Sasa Mahr-Batuz, 2009)

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Citrus-Glazed Scallops with Avocado Salsa

(Cooking Light, August, 2002)

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Citrus-Marinated Scallops and Roasted Red Pepper

(Food & Wine, March, 2002)

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Classic Herb Butter Sauce for Seared Scallops

(Fine Cooking, June/July, 2005)

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Coconut Noodles With Scallops and Pea Tendrils

(Cooking Light, August, 2010)

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Coconut Scallops

(Gourmet, January, 1998)

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Coquilles a La St. Pierraise

(Boston Globe, September, 2010)

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Coquilles St. Jacques

(Cooking Light, January, 1997)

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Coriander Scallops With Orange-Ginger Dressing

(Bon Appétit, March, 2011)

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Corn Chowder with Bacon and Sea Scallops

(Food & Wine, May, 2003)

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Cornmeal and Spice–Crusted Scallops

(Cooking Light, March, 2008)

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Cornmeal-Crusted Scallops with Mint Chimichurri

(Cooking Light, May, 2005)

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Crab-And-Scallop Cakes

(Southern Living, July, 2002)

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Cream Of Cauliflower Soup With Scallops

(La Cucina Italiana, February, 2008)

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Cream Of Watercress Soup with Pan-Seared Scallops

(Bon Appétit, December, 1999)

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Creamed Scallops And Mushrooms With Rice

(Bon Appétit, February, 1998)

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