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sea scallops,

Nik Sharma’s Sumac-Seared Scallops with Mostarda

Sumac-Seared Scallops with Mostarda recipe_Nik Sharma

Most seafood benefits from a dash of acid. In this recipe, however, I skip the usual suspects (lemons, limes, and vinegar) and opt for sumac, a common spice in North African and Middle Eastern households. The small fruit, from which the powdered sumac is obtained, has a strong, lemony acidity, which makes sumac a great substitute when you’re out of citrus.

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Giada De Laurentiis’ Grilled Scallops with Prosciutto and Basil

Giada De Laurentiis_Grilled Scallops with Prosciutto and Basil_recipe_© 2018 by GDL Foods Inc.

Pink peppercorns make these grilled scallop skewers beautiful and summery—as if you’re eating a spicy rose petal. You could serve this with (or atop) an arugula salad. Add a squeeze of juice from a grilled lemon half if you like.

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Sea Scallops a la Bud’s

from The New England Seafood Markets Cookbook by Mike Urban, published by Countryman Press, ©2016.

From Bud’s Fish Market, Branford, Connecticut Get the scoop on a few of our favorite seafood markets in Connecticut, Rhode Island, and more, and hear local author Mike Urban describe more seafood recipes from his book in this recent episode of The Faith Middleton Food Schmooze®. Recipe excerpted from The New England Seafood Markets Cookbook […]

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