This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
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
Author: Michael Lomonaco
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
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
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: Margaret Jane Ross
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 recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.
Author: MIKE SNOW
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
I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.
Author: BrooklynRD
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
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
This is a very easy recipe with a lot of flavour and color.
Author: MAMAFOO
Author: Joe Dion
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
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
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
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
Author: Eric Ripert
Moules Marinières is a traditional French dish. Steam mussels in white wine, then serve in a sauce of juices from the mussels, wine, butter, and shallots.
Author: Elise Bauer
Author: Michael Schlow
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Author: Mary O'Callaghan
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
Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or noodles.
Author: Lady Linda
Squid ink pasta with a delicious, light, white wine butter cream sauce. Just made this tonight and had to share. We all loved it, even my husband who hates squid, and my 3-year-old asked for seconds!
Author: Sarah Adamson
Author: Rick Rodgers
This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.
Author: Ned Bruce
Author: Harley Pasternak, M.Sc.
Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.
Author: Bren