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Creamed Scallops, Corn, and Tomatoes

(Cooking Light, January, 1997)

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Creamy Scallop & Pea Fettuccine

(EatingWell, November/December, 2007)

This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving it creamy texture without the extra calories and fat found in traditional cream sauces. Serve with a small Caesar salad on the side.
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Creamy Scallop and Mushroom Risotto

(Coastal Living, September, 2006)

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Creamy Shrimp-And-Scallops Casserole

(Southern Living, November, 2001)

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Crisp Scallops With Horseradish Lime Sauce

(Gourmet, May, 1995)

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Crisp, Sweet Sea Scallops

(Cooks Illustrated, March/April, 1996)

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Crudo (Divers in Shell), Blood Orange, Watercress, and Fennel

(Cook Like an Iron Chef, Episode: Secret Ingredient Scallops, Season: 1)

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Cumin Grilled Sea Scallops With Chickpea Salad And Red Pepper-Tahini Vinaigrette

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Cumin-Seared Scallop Tacos

(Kelsey’s Essentials, Episode: Cast Iron Skillet, Season: 1)

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Curried Fruit Salad with Scallops

(Cooking Light, May, 2003)

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Curried Noodles with Scallops

(Cooking Light, July, 2000)

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Curried Scallop-Apple Salad

(EatingWell, September/October, 2008)

Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almonds add crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of sauvignon blanc.
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Curried Scallops With Tomatoes

(The Minimalist Cooks Dinner by Mark Bittman, 2001)

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Curry-Citrus Cauliflower Soup With Seared Scallops And Crispy Shallots

(Coastal Living, March, 2010)

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Curry-Dusted Scallops With Pea Puree

(Gourmet, December, 2007)

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Diver Scallop Crudo With Tangerine Oil

(La Cucina Italiana, June, 2011)

capesante crude con olio tangerino
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Diver Scallops Grilled on Rosemary

(Coastal Living, November, 2004)

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Eggplant, Scallop, and Broccolini Stir-Fry

(Fine Cooking, August/September, 2011)

A cross between broccoli and Chinese kale, Broccolini has a sweet, slightly peppery flavor. Here, it provides a crisp-tender contrast to the eggplant and scallops. A ginger-chile sauce adds spicy heat. Serve over brown jasmine rice.
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Eggs with Smoked Scallops

(Well-Preserved by Eugenia Bone, 2009)

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Emerilized Diver Scallops

(The Essence of Emeril, Episode: Cooking With Rod Mitchell, Season: 5)

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Escabèche-Style Scallops

(Cooking Light, July, 2008)

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Farro With Scallops, Rock Shrimp And Saffron Sauce

(La Cucina Italiana, June, 2009)

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Fettuccine With Shrimp, Scallops And Mussels

(Bon Appétit, November, 1995)

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Five-Spice Scallops

(EatingWell, December, 2006)

You could also serve the scallops over Asian salad greens dressed with sesame oil and rice vinegar for a simple dinner.
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Four Pea Salad with Scallops

(Food & Wine, June, 2004)

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