With their buttery aroma and unmistakable sweet flavor, scallops ought to be a regular fixture at your dinner table. Sure, these mollusks come at a premium, but what they lack in affordability they more than make up for with easy prep, a quick cook time, and the inherent ability to class up any meal. Next time you spot scallops on sale at your seafood market, snag a pound, then settle on one of our seven favorite scallop renditions.
Header image and recipe of Seared Scallops with Fava Bean Sauté from CHOW

1. Scallops Crudo with Vanilla Salt

Our favorite raw preparation of scallops calls on vanilla, ginger, and mint to create intrigue.
Photo and recipe from CHOW

2. Coquilles St-Jacques

Think of the classic French preparation coquilles St-Jacques as a culinary celebration of excess: scallops served on the half shell, bathed in cream, buttery mushrooms, vermouth, and melted Gruyère.
Photo and recipe from Saveur

3. Scallop Aguachile with Jalapeño, Cucumber, and Avocado

With traditional ceviche, raw seafood “cooks” by curing in a bath of lime or other citrus. The regional Mexican specialty known as aguachile calls for tossing seafood (in this case, fresh scallops) with lime, pulverized chiles, and water, then serving it right away.
Photo and recipe from Serious Eats

4. Seared Scallops with Lemony Farro and Arugula Salad

To make this wholesome dish, it’s essential that you buy dry scallops. Wet scallops, which are chemically treated to prolong shelf life, will leach water when cooked, and prevent the scallops from browning properly.
Photo and recipe from CHOW

5. Conchas Borrachas (Drunken Scallops)

See scallops through a Peruvian lens: Drizzle a fresh set with lime and cilantro oil, add a splash of pisco, and finish them off with a few pomegranate arils for crunch.
Photo and recipe from Tasting Table

6. Seared Scallops with Lemon and Vodka

This entrée of scallops—enhanced by a lemon, vodka, and tarragon sauce and served over a bed of spaghetti—is simultaneously speedy and impressive, making it the perfect dinner party dish.
Photo and recipe from CHOW

7. Scallop Bisque

If you’re a fan of rich shrimp and lobster bisques, give this recipe a try. It highlights the mollusk’s saturated ocean flavor, and the addition of diced crispy bacon really gilds the lily.
Photo and recipe from Cooking with Books

Susannah Chen is a San Francisco–based freelance writer. When she’s not cooking or writing, she’s on the hunt to find the world’s best chilaquiles. Follow her on Twitter and Instagram.
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