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Thumb_13171_Seafood Sausage

Thumb_13171_Seafood Sausage

This sausage is a delicately emulsified mousseline, encased in plastic wrap for poaching. Do not overpoach or you will create a broken-mousse mess. Read more about this recipe at the Washington Post.

Thumb_9252_Seattle Shellfish Stew with Kale and Guanciale

Thumb_9252_Seattle Shellfish Stew with Kale and Guanciale

This is a treasure of a stew for the days you want to space out and avoid deciding between, say, being a good wife, a “successful” person, or an attentive friend. Read more about this recipe at hogwash.

Thumb_16439_Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp

Thumb_16439_Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp

Paella requires a bit of work, but digging into a fragrant bowl of perfectly spiced rice, chicken and seafood makes it worth the effort.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_16447_Spicy Seafood Pie

Thumb_16447_Spicy Seafood Pie

This homey seafood pie would be a great way to use up leftover curried sweet potatoes.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_12628_Bouillabaisse

Thumb_12628_Bouillabaisse

Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.

Thumb_17075_Spicy Seared Scallops With Basil And Lemon Rind

Thumb_17075_Spicy Seared Scallops With Basil And Lemon Rind

Cutting a criss-cross pattern on the scallops makes them open much like blooming flowers, letting them absorb more dressing as they cook. Read more about this recipe in Sizzle: Sensational Barbecue Food.

Thumb_9179_Steamed Scallops With Fermented Black Beans

Thumb_9179_Steamed Scallops With Fermented Black Beans

After a few minutes of steaming, the scallops and enoki mushrooms are bathed in a lightly flavored broth that bursts with natural sweetness. Read more about this recipe at Rasa Malaysia.

Thumb_15031_Seared Sea Scallops With Chili Dipping Sauce

Thumb_15031_Seared Sea Scallops With Chili Dipping Sauce

You'll probably have a lot more sauce than you need. Save it to use for something else, such as drizzling over a sandwich or using as a flavoring for steamed rice and vegetables. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_7337_Spicy Scallops With Bell Pepper, Fennel and Dill

Thumb_7337_Spicy Scallops With Bell Pepper, Fennel and Dill

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_9126_Seared Sea Scallops With Mango-Melon Salsa

Thumb_9126_Seared Sea Scallops With Mango-Melon Salsa

If you don't care for spice, use a pinch of smoked paprika instead. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh basil, parsley or cilantro. Read more about this recipe at Steamy Kitchen.

Thumb_10629_Chanterelle Risotto With Seared Scallops

Thumb_10629_Chanterelle Risotto With Seared Scallops

I love chanterelles, but I had never cooked with them. This creamy chanterelle risotto with seared scallops is a meal that tastes complicated, but really is quite simple once you get the hang of it (and if you don’t mind cleaning lots of different pans). Read more about this recipe at Cook & Eat.

Thumb_8849_Raw Scallops with Avocado

Thumb_8849_Raw Scallops with Avocado

This is a particularly delicious seviche. Don't substitute bay scallops for the sea scallops; they are too sweet. A dry Gewürztraminer thoroughly chilled holds up to this dish. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.


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