Scallops

Have dinner on the table in 15 minutes, thanks to this speedy curry featuring sweet, quick-cooking scallops and fresh green beans.

Cooked and ready in less than five minutes, delectable sea scallops are nature’s gift to the time-starved. The trick to a getting a good sear on the outside with still-tender insides is to not overcrowd the pan.

Leeks are a rich source of prebiotics to help feed a healthy microbiome. Here, they are caramelized in a buttery wine sauce and topped with roasted scallops in a smoky garlic seasoning mix. Golden broccolini and tomatoes make it a complete meal. Garnish with lemon wedges, if desired.

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

To keep this dinner lightning-fast, serve it with a quickly sautéed veg like green beans or spinach. Simply cook in the same skillet in any remaining butter.

Instead of starchy refined carbs, this risotto uses cauliflower transformed into rice-size pieces in the food processor. Parmesan cheese and butter help give it the creamy texture of a classic risotto.

Gazpacho, the famous chilled soup, comes in lots of varieties in Spain. This white gazpacho, made with cucumbers and green grapes, is used as a sauce to complement seared scallops.

Ground nori melts seamlessly into this elegant brown butter pan sauce, adding its signature earthy-salty flavor. 
The keys to browning butter without burning it are watching the pan carefully and swirling it often. 
The butter will melt and then start to foam, at which point you’ll notice the color change from 
yellow to golden brown. Take it off the heat as soon as it starts to smell nutty.

Fresh raw fish is cured in citrus juice and combine with flavorful fruits, veggies and herbs for a most spectacular summer seafood dish.

An excellent source of Vitamin B12, magnesium and potassium, scallops are beneficial for the cardiovascular system and rich in omega-3 fats.

Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.

Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any firm white-fleshed fish for this soup – Pacific cod is another great option.

Reusing ingredients in creative ways helps keep the number of items in a recipe down. 
Here, zesty lemon and pungent shallot infuse every element of this dish – the lentils, 
scallops and vibrant compote.

This thick seafood chowder is not only satisfying, but it's a protein powerhouse.

Delicately sweet scallops are complemented perfectly by a sweet and sour caponata made of seasoned tomatoes, onions and raisins. Creamy cauliflower is a less starchy stand-in for mashed potatoes.

A lightly sweet salad complements spicy pan-seared scallops perfectly in this 25-minute meal.

Wonderfully fresh and tender scallops are served on a bed of fennel and lettuce with a sweet and tart grapefruit dressing. If your budget allows, buy high-quality, dry-packed scallops, which are not packed in a phosphate preservative solution.

A white-and-black duo of sesame seeds provide a dramatic color contrast, not to mention added flavor and crunch, to these Asian-inspired scallops.

Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.

With a vibrant sauce and a bit of flair in its presentation, this dish looks and tastes great for so little effort. Scallops take literally minutes to cook, making them the perfect fast food when you need a touch of elegance in a flash.

Tender scallops pair beautifully with fragrant ginger, garlic and a bounty of colorful vegetables in this cleaned-up version of the popular Chinese take-out dish.