Spicy butter-topped oysters that are grilled and on your table in minutes.
Author: Soup Loving Nicole
This is an old recipe used by many of the seafood restaurants in Florida for Old Bay® fried shrimp. Excellent for fish, shrimp, scallops!
Author: EPHESIS
Leave the shells on if you want. Or, shell and serve over pasta for something a bit more elegant. Either way, this is spicy, buttery, truly yummy shrimp!
Author: Valorie
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.
Author: Kristen Milone
I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.
Author: BrooklynRD
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Eric Ripert
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
A fresh tasting Asian-inspired kabob. Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Author: Robyn Webb
I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach...
Author: Shelak
Author: Joe Dion
Author: Michael Schlow
Great for a romantic dinner for two or an inexpensive appetizer. Choose your mussels carefully as small mussels will not work with this recipe.
Author: Bren
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Growing up in Florida, our family would take our boat out in Tampa Bay and gather scallops. When we returned home, my father would grill them with butter. I think this is the best way to enjoy bay scallops...
Author: Melanie Butler
A delicious but simple entrée is enhanced with a touch of white wine.
Author: Land O'Lakes
Author: Rick Rodgers
Author: Margaret Jane Ross
Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination...
Author: Chef John
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth....
Author: Rhoda Boone
Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.
Author: Bren
About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to...
Author: RyanVF
This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
Author: sal
Author: Janet Fletcher
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but if you...
Author: Lillian Chou
Quick, easy dish to make during the week, or anytime. Even though it takes very little time to prepare, it's good enough for guests!
Author: BOLLIVEB
Author: Eric Ripert
A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.
Author: MIKE SNOW
Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten by Japanese sumo wrestlers in training, it is hearty...
Author: Rhoda Boone
Author: Abraham Conlon