Simple Seafood Stew

It’s hard to decide which is better, the mix of fresh, sweet seafood or the briny, buttery broth in the bottom of the bowl. Fortunately, each aromatic bowlful of stew contains plenty of both. Serving some crusty bread with this dish for mopping up the broth is simply nonnegotiable.

• 12 jumbo shrimp (21 to 25 per lb.), peeled (reserve the shells) and deveined
• 1 clove garlic, smashed and peeled, plus 1 Tbs. finely chopped
• 4 large sprigs fresh parsley, plus 1/4 cup chopped
• 1 oz. (2 Tbs.) unsalted butter, more to taste
• 1 Tbs. olive oil
• 1/4 cup finely chopped shallot
• 1 cup dry white wine
• 2 dozen small littleneck clams, scrubbed
• 1 lb. mussels, scrubbed and debearded
• Kosher salt and freshly ground black pepper
• 1 large ripe tomato, seeded and diced
• 8 large sea scallops, side muscle removed, halved horizontally

In a 5- to 6-quart pot, toast the shrimp shells and the garlic clove over medium-high heat, stirring, until the shells turn pink, 1 to 2 minutes. Add the parsley sprigs and 2 cups water, bring to a boil, then boil for 3 minutes. Strain the broth into a bowl and reserve.

Heat the butter and olive oil in the cleaned pot over medium heat until the butter is melted. Add the chopped garlic and the shallot and cook, stirring, until the garlic is fragrant, about 1 minute. Add the wine and the reserved shrimp broth and bring to a boil over high heat.

Add the clams and mussels and cook, covered, until the mussels start to open, about 4 minutes. As they open, transfer them with a slotted spoon to a large, wide serving bowl or 4 large individual bowls. Continue to cook the clams, stirring occasionally, until they start to open, about 2 minutes more. Transfer them to the serving bowl. (Discard any clams or mussels that don’t open after 8 minutes.) Sprinkle with half of the chopped parsley.

Reduce the heat to medium and season the broth with salt and pepper to taste. Add the tomato, scallops, and shrimp to the broth, cover, and cook until the shrimp turn pink and the scallops are opaque, about 2 minutes. Transfer the shrimp, scallops, and broth to the bowl and sprinkle with the remaining chopped parsley.

Scallop and Shrimp Shiu Mai Dumplings

These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.

• 1/2 lb. dry-packed, fresh sea scallops, tough muscle removed from each scallop
• 1/2 lb. peeled and deveined shrimp
• 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
• 1/2 cup chopped scallions (both white and green parts)
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. soy sauce 
• 1 Tbs. finely chopped garlic
• 1 Tbs. rice vinegar 
• 1 Tbs. cornstarch; more for dusting 
• 2 tsp. finely chopped fresh ginger
• 1-1/2 tsp. Asian sesame oil
• 1 tsp. granulated sugar 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg white
• 55 to 60 shiu mai wrappers or wonton wrappers
• Soy Dipping Sauce, for serving

Assemble the shiu mai:

Pulse the shrimp and scallops in a food processor until almost smooth, about 12
pulses. Transfer to a large bowl, and stir in the sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers
covered with plastic wrap so they don’t dry out, place a heaping
teaspoon of the pork filling in the center of the wrapper. Using a
pastry brush or your fingers, dab a bit of water around the edge of the
wrapper to moisten. Crimp the wrapper up and around the filling,
squeezing slightly with your fingers to bring the wrapper together like abeggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

Cook the shiu mai:

Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.

Shrimp & Scallop Cakes

The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry until you’ve got a crisp, brown crust and a succulent center.

• 2 whole star anise
• 4 Tbs. peanut or canola oil; more as needed for frying
• 2 cups stemmed and sliced (1/4-inch-thick) shiitake mushrooms (from about two 3-1/2-oz. packages)
• 1/2 lb. shrimp, any size, peeled and deveined
• 3/4 lb. fresh dry-packed sea scallops
• 2 Tbs. mirin (sweetened rice wine)
• 2 Tbs. roughly chopped fresh cilantro, plus 8 cilantro leaves
• 2 Tbs. thinly sliced scallions (both white and green parts; about 2 scallions)
• Gingered Soy Sauce

    

Tip:

To make mini cakes, simply portion the mixture into 24 small mounds, shape into cakes, and press a small cilantro leaf on each one. Cook as directed in the recipe.

Grind the star anise in a clean electric coffee grinder.

Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat. Add the shiitakes and sauté, stirring as needed, until cooked through, golden, and slightly crisp around the edges, 5 to 7 min. Transfer to a cutting board, let cool, and then coarsely chop.

Coarsely chop the shrimp and transfer to a large bowl. Put the scallops in a food processor and purée until smooth. Add the scallops to the bowl of shrimp. Add 1 tsp. of the star anise, along with the shiitakes, mirin, cilantro, scallions, sesame oil, and 1/2 tsp. kosher salt. Combine well using a rubber spatula—don’t worry about overmixing. Cover the bowl and chill for 30 min. or more. Discard any remaining ground star anise or save for another use.

Turn the mixture out onto a baking sheet and portion it into eight equal mounds. With wet hands, shape each mound into a flattened cake about 2-1/2 inches wide and 1/2 inch thick. Press a cilantro leaf, nice side up, onto the top of each cake.

Heat the oven to 200°F. Heat 1 Tbs. of the oil in a large nonstick skillet over medium heat. Using a rubber spatula, transfer four of the cakes to the pan with the cilantro-leaf side down. Cook until lightly browned on both sides and cooked through, turning once or twice with a spatula, 5 to 6 min. total cooking time. Transfer to a plate, cover, and keep warm in the oven. Wipe the skillet clean and then cook the remaining cakes as above, using the remaining 1 Tbs. oil.

Serve hot, with ramekins of the Gingered Soy Sauce for dipping.

Thai Seafood Salad (Yum Talay)

This dish boasts a playful mix of flavors: the natural sweetness of fresh seafood, the breezy notes of cilantro and mint, and the sharp accent of lime juice against a little sizzle of chile heat.In Thai cuisine, a yum is a hearty dish consisting mostly of meat, fish, or seafood, tossed just before serving with a simple mixture of fish sauce, fresh or dried chiles, lime juice, and herbs and often served atop a bed of salad greens. A yum is a stand-alone dish, perfect for a light main course or even an appetizer. The word yum refers to the action of combining an array of hot and tangy ingredients, and talay is the Thai word for ocean; thus, the mixed seafood version is called yum talay.You can prepare the components in advance but be sure to yum the dressing and seafood right before serving—this is the key to keeping the vibrant flavors distinct.

For the seafood:

• 24 small mussels
• 1 Tbs. table salt
• 3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
• 1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
• 1/2 lb. sea scallops or bay scallops
• 1/4 lb. fresh or pasteurized jumbo lump crabmeat

Tip:

You can find frozen cleaned squid in 1-lb. packages in the freezer section. Some markets have thawed cleaned squid on ice at the seafood counter.

For the dressing:

• 6 Tbs. fresh lime juice (from 2 limes)
• 4-1/2 Tbs. fish sauce
• 1-1/2 Tbs. granulated sugar
• 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
• 2 tsp. finely chopped garlic (2 medium cloves)

For the salad:

• 2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
• 3 Tbs. thinly sliced shallot (1 large)
• 1/3 cup thinly sliced scallions (4 to 5, white and green parts)
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh mint
• 1/2 cup sliced English cucumber (halve cucumber lengthwise and slice into 1/4-inch-thick half-moons)
• 1/2 cup halved cherry or grape tomatoes

Tip:

Chop the cilantro and mint at the last minute, just before mixing with the salad, so their flavor won't have time to fade.

Cook the seafood:

Scrub the mussels well under running water and pull off any "beards." Discard any mussels that don't close tightly when tapped on the counter. Put closed mussels in a medium saucepan. Add about 1/2 cup water, just enough to cover the bottom of the pan by about 1/4 inch. Cover and set over high heat. Bring to a rolling boil and cook until the shells have opened, 1 to 2 minutes. Remove from the heat, transfer to a plate, and let stand until cool enough to handle. Discard any unopened ones. Remove the cooked mussels from their shells and put in a medium bowl; discard the shells and cooking liquid.

To cook the remaining seafood, bring a 3-qt. saucepan of water to a rolling boil over high heat. Add the salt and let the water return to a boil. Pour the shrimp into the boiling water and cook until the largest one is pink on the outside, opaque on the inside, and just cooked through, about 2 minutes. The water may not return to the boil before they are done. Scoop them out with a slotted spoon and drop into the bowl with the mussels.

After the water returns to a rolling boil, add the squid and cook just until they become firm and the rings turn bright white, about 1 minute. Scoop them out and drop them into the bowl along with the shrimp and mussels.

When the water returns to a rolling boil, cook the scallops until just cooked through and no longer translucent inside, 1 to 2 minutes for bay scallops, 2 to 3 minutes for sea scallops. Scoop them out and drop into the bowl as well (if using sea scallops, you may want to halve or quarter them first).

Add the lump crabmeat chunks to the bowl of seafood. Set the seafood aside on the counter while you prepare the dressing and other ingredients for the salad.

Make the dressing:

In a medium-large bowl, combine the lime juice, fish sauce, sugar, chiles, and garlic. Stir to dissolve the sugar and combine everything well. Set aside.

Assemble the salad:

Arrange the lettuce on a large serving platter or on individual serving plates as a bed for the seafood.

Transfer the cooked seafood to the bowl containing the lime-juice dressing. Add the shallots and use your hands or a wooden spoon to gently toss everything well. Add the scallions, cilantro, and mint and mix well again. Scoop the seafood onto the platter or serving plates with a slotted spoon. Toss the cucumber and tomato in the dressing remaining in the bowl and scatter around the seafood. Drizzle any remaining dressing from the bowl over the salad, especially over any lettuce not covered by the seafood. Serve immediately.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Seared Scallop Tacos with Jicama Peanut Slaw

This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.

For the pico de piñata

• 1 cup diced (1⁄4 inch) jicama
• 2 large clementines or 1 navel orange, peeled, including all white pith, and diced (1 cup) plus juice from 1 large clementine or 1⁄2 navel orange
• 1⁄2 cup chopped red onion
• 1⁄2 cup chopped chicharrón (fried pork skin; optional)
• 1⁄4 cup chopped cocktail peanuts
• 1⁄4 cup chopped cilantro
• 1 habanero chile, minced
• 1⁄4 tsp. salt

For the scallops

• 1 lb. sea scallops, tough ligaments removed
• 1 tsp. salt
• 1 Tbs. vegetable or olive oil

• Warm 6-inch flour or fresh corn tortillas, for serving

For the pico de piñata

Stir together all the ingredients in a bowl.
 

For the scallops

Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.

Cut the scallops into 1⁄2-inch pieces and make tacos with the pico de piñata.

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.

• 1/2 cup finely chopped shallots
• 3 Tbs. extra-virgin olive oil; more for drizzling
• 1 tsp. minced garlic
• 2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
• 1 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 8 very thin slices pancetta
• 1/3 cup chopped fresh flat-leaf parsley
• 1-1/2 tsp. finely grated lemon zest
• 12 medium all-natural “dry” sea scallops
• 1 Tbs. unsalted butter

Tip:

 

Position a rack in the center of the oven and heat the oven to 375°F.

Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.

Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.

Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.

In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.

Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.

Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

Seared Scallops with Creamy Spinach and Leeks

Sweet leeks and rich cream mellow the slightly bitter edge of sautéed fresh spinach. Together, they make a luscious bed for seared scallops.

• 2-1/2 Tbs. unsalted butter
• 12 oz. baby spinach (about 12 loosely packed cups)
• 2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
• Kosher salt
• 2 large cloves garlic, minced
• 1/3 cup dry white wine
• 1/3 cup heavy cream
• Freshly ground black pepper
• Pinch freshly grated nutmeg
• 2 Tbs. freshly grated Parmigiano-Reggiano
• 16 large dry-packed sea scallops
• 4 tsp. vegetable oil

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to add more butter). Squeeze handfuls of the spinach to release as much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it’s thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm.

Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of oil and the scallops. Serve the scallops over the spinach.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 1 large head radicchio (about 14 oz.)
• 2 Tbs. cider vinegar 
• 2 tsp. granulated sugar 
• 12 large all-natural “dry” scallops, side muscles removed 
• Kosher salt
• Freshly ground black pepper
• 6 oz. pancetta, cut into small dice 
• Olive oil, as needed
• 1/2 medium red onion, thinly sliced through the root end
• 1 Tbs. minced fresh rosemary
• 1 large clove garlic, chopped

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 3 Tbs. extra-virgin olive oil
• 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
• 1 lb. all-natural (dry-packed) sea scallops
• 2 Tbs. unsalted butter
• 1 large shallot, minced
• 1/2 cup dry vermouth
• Kosher salt and freshly ground black pepper
• 8 large fresh basil leaves, thinly sliced

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Bacon-Wrapped Ginger Soy Scallops

• 1/4 cup soy sauce
• 1 Tbs. dark brown sugar
• 1-1/2 tsp. minced fresh ginger
• 6 very large “dry” sea scallops (8 to 10 oz. total)
• 8 oz. can sliced water chestnuts, drained
• 12 slices bacon, cut in half crosswise

Tip:

Ask for “dry” sea scallops—they haven’t been treated with a solution to maintain their shelf life, so they brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.

Set a rack in the upper third of the oven. Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack. Heat the oven to 450°F.

In a medium bowl, combine the soy sauce, brown sugar, and ginger. If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them. Cut each scallop into quarters. Marinate the scallop pieces in the soy mixture for 15 minutes. Reserve the marinade.

To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts).

Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up. Drizzle the scallops with the reserved marinade. Bake, turning the scallops over once after 10  minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

Shrimp & Scallop Cakes

The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry until you’ve got a crisp, brown crust and a succulent center.

• 2 whole star anise
• 4 Tbs. peanut or canola oil; more as needed for frying
• 2 cups stemmed and sliced (1/4-inch-thick) shiitake mushrooms (from about two 3-1/2-oz. packages)
• 1/2 lb. shrimp, any size, peeled and deveined
• 3/4 lb. fresh dry-packed sea scallops
• 2 Tbs. mirin (sweetened rice wine)
• 2 Tbs. roughly chopped fresh cilantro, plus 8 cilantro leaves
• 2 Tbs. thinly sliced scallions (both white and green parts; about 2 scallions)
• Gingered Soy Sauce

    

Tip:

To make mini cakes, simply portion the mixture into 24 small mounds, shape into cakes, and press a small cilantro leaf on each one. Cook as directed in the recipe.

Grind the star anise in a clean electric coffee grinder.

Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat. Add the shiitakes and sauté, stirring as needed, until cooked through, golden, and slightly crisp around the edges, 5 to 7 min. Transfer to a cutting board, let cool, and then coarsely chop.

Coarsely chop the shrimp and transfer to a large bowl. Put the scallops in a food processor and purée until smooth. Add the scallops to the bowl of shrimp. Add 1 tsp. of the star anise, along with the shiitakes, mirin, cilantro, scallions, sesame oil, and 1/2 tsp. kosher salt. Combine well using a rubber spatula—don’t worry about overmixing. Cover the bowl and chill for 30 min. or more. Discard any remaining ground star anise or save for another use.

Turn the mixture out onto a baking sheet and portion it into eight equal mounds. With wet hands, shape each mound into a flattened cake about 2-1/2 inches wide and 1/2 inch thick. Press a cilantro leaf, nice side up, onto the top of each cake.

Heat the oven to 200°F. Heat 1 Tbs. of the oil in a large nonstick skillet over medium heat. Using a rubber spatula, transfer four of the cakes to the pan with the cilantro-leaf side down. Cook until lightly browned on both sides and cooked through, turning once or twice with a spatula, 5 to 6 min. total cooking time. Transfer to a plate, cover, and keep warm in the oven. Wipe the skillet clean and then cook the remaining cakes as above, using the remaining 1 Tbs. oil.

Serve hot, with ramekins of the Gingered Soy Sauce for dipping.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Scallop and Shrimp Shiu Mai Dumplings

These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.

• 1/2 lb. dry-packed, fresh sea scallops, tough muscle removed from each scallop
• 1/2 lb. peeled and deveined shrimp
• 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
• 1/2 cup chopped scallions (both white and green parts)
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. soy sauce 
• 1 Tbs. finely chopped garlic
• 1 Tbs. rice vinegar 
• 1 Tbs. cornstarch; more for dusting 
• 2 tsp. finely chopped fresh ginger
• 1-1/2 tsp. Asian sesame oil
• 1 tsp. granulated sugar 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg white
• 55 to 60 shiu mai wrappers or wonton wrappers
• Soy Dipping Sauce, for serving

Assemble the shiu mai:

Pulse the shrimp and scallops in a food processor until almost smooth, about 12
pulses. Transfer to a large bowl, and stir in the sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers
covered with plastic wrap so they don’t dry out, place a heaping
teaspoon of the pork filling in the center of the wrapper. Using a
pastry brush or your fingers, dab a bit of water around the edge of the
wrapper to moisten. Crimp the wrapper up and around the filling,
squeezing slightly with your fingers to bring the wrapper together like abeggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

Cook the shiu mai:

Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.

• 1/2 cup finely chopped shallots
• 3 Tbs. extra-virgin olive oil; more for drizzling
• 1 tsp. minced garlic
• 2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
• 1 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 8 very thin slices pancetta
• 1/3 cup chopped fresh flat-leaf parsley
• 1-1/2 tsp. finely grated lemon zest
• 12 medium all-natural “dry” sea scallops
• 1 Tbs. unsalted butter

Tip:

 

Position a rack in the center of the oven and heat the oven to 375°F.

Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.

Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.

Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.

In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.

Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.

Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

• 1 medium lemon
• Kosher salt
• 1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
• 1/4 cup extra-virgin olive oil
• 2 scallions, thinly sliced
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. chopped fresh mint
• 1 tsp. ground cumin
• 1 tsp. sweet Hungarian paprika
• 1 tsp. ground turmeric
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
• Freshly ground black pepper

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.

For the gremolata

• 1 cup coarsely shredded dried bread crumbs
• 2 to 3 Tbs. olive oil
• Sea salt and freshly ground black pepper
• 1 clove garlic, finely minced
• Grated zest of 1 lemon
• 1/2 cup chopped fresh flat-leaf parsley or chives

• 1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-1/2 cups)
• 2 Tbs. unsalted butter
• 3 Tbs. crème fraîche or heavy cream
• 1/4 cup water
• 1/2 tsp. sea salt
• 7 grinds of black pepper
• 1-3/4 to 2 cups shelled fresh or frozen English peas
• 12 to 18 jumbo scallops, depending on everyone’s appetite
• Sea salt and freshly ground black pepper
• 1 cup clarified Irish butter
• Grated zest and juice of 2 lemons
• Watercress sprigs, for garnish

Tip:

To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

Make the gremolata:

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.

Prepare the leeks and peas:

In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.

Finish the dish:

Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.

To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.

Eggplant, Scallop, and Broccolini Stir-Fry

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.

• 1 8-oz. bottle clam juice
• 2 Tbs. lower-sodium soy sauce
• 1 Tbs. Asian sesame oil
• 1 Tbs. red wine vinegar
• 1 Tbs. cornstarch
• 1 tsp. granulated sugar
• 1 tsp. Asian red chile sauce (such as sambal oelek or Sriracha)
• Freshly ground black pepper
• 3-1/2 Tbs. vegetable oil; more as needed
• 1 lb. long, slender Asian eggplants, trimmed and sliced 3/4 inch thick on the diagonal
• 1 to 1-1/4 lb. all-natural dry-packed sea scallops, side muscles removed
• Kosher salt
• 4 scallions, thinly sliced
• 2 Tbs. minced fresh ginger
• 2 tsp. minced garlic
• 1 large bunch (about 1/2 lb.) Broccolini, cut into bite-size pieces

Tip:

If you can’t find Broccolini, substitute small broccoli florets.

Combine the clam juice, soy sauce, sesame oil, vinegar, cornstarch, sugar, chile sauce, and 1/2 tsp. pepper in a glass measuring cup or medium bowl.

Heat 1-1/2 Tbs. of the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Working in batches, cook the eggplant in a single layer until almost tender and starting to brown, about 3 minutes per side. Transfer each batch to a paper-towel-lined plate when done and add more oil between batches as needed.

Heat 1-1/2 Tbs. of the oil in the same skillet over medium-high heat until very hot. Lightly sprinkle the scallops with salt and pepper and cook until brown and almost cooked through, 2 to 3 minutes per side. Transfer to a plate.

Add the remaining 1/2 Tbs. oil and the scallions, ginger, and garlic to the skillet; stir until fragrant, about 30 seconds. Add the Broccolini, sprinkle with salt, and stir until heated through, about 1 minute. Cover and cook until crisp-tender, stirring occasionally, 6 to 8 minutes. Stir the broth mixture to combine and add to the skillet. Bring to a simmer, stirring constantly. Add the eggplant and the scallops and simmer just until heated through, 2 to 3 minutes. Serve.

Thai Yellow Curry with Shrimp and Scallops

Turmeric-laced yellow curry paste, the mildest of Thai curry pastes, is frequently paired with seafood, in this case shrimp and scallops for a mellow curry punctuated by sweet notes from the tomatoes.Create your own custom Thai curry with the Recipe Maker.

• 1 (13.5- to 14-oz.) can coconut milk
• 1/4 cup yellow curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
• 1/2 lb. large shrimp, peeled and deveined
• 1 cup sliced unripe green papaya (1/4-inch-thick bite-size slices)
• 1 cup bite-size asparagus pieces
• 1/2 lb. scallops, cut into bite-size pieces
• 1 cup halved cherry tomatoes
• 1/4 cup loosely packed chopped fresh cilantro
• Lime wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, lime leaves, and remaining coconut milk. Bring to a simmer over medium-high heat.


After 2 minutes, add the shrimp, papaya, and asparagus and continue to simmer, adjusting the heat as necessary.


After 1 minute, add the scallops and continue to simmer. After another minute, add the cherry tomatoes and continue to simmer until everything is tender and cooked through, about 1 more minute.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with lime wedges.