RAZOR CLAMS FANTASIA

Recipe courtesy of Saveur Magazine. Click the button below for the recipe.



SEARED SCALLOP TACOS WITH CORN SALSA AND BASIL OIL

Recipe courtesy of jennyshearawn.com. Click the button below for the recipe.



CANTONESE-STYLE PERIWINKLE SNAILS IN BLACK BEAN SAUCE

Recipe courtesy of the Woks of Life. Click the button below for the recipe.



QUAHOG BOLOGNESE

Recipe courtesy of 41 N Magazine. Click the button below for the recipe.

Photo Credit: Angel Tucker



CURRY-COCONUT CLAM CHOWDER, PAPI-STYLE

Recipe courtesy of Food and Wine Magazine. Click the button below for the recipe.

CREDIT: © CHRIS COURT



SPAGHETTI WITH CLAMS

Recipe courtesy of NY Times Cooking. Click the button below for the recipe.



RHODE ISLAND CLAM CHOWDER (DAIRY-FREE)

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



CLAMS CASINO

Recipe courtesy of the Spruce Eats. Click the button below for the recipe.

Photo: Robert Rheault / Flickr



TOP NECK CLAMS WITH VINEGAR AND SCALLION SAUCE

Recipe courtesy of KQED ecipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved. Click the button below for the recipe.



GRILLED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALAD

Recipe courtesy of Epicurious.com. Click the button below for the recipe.



MUSSEL CHOWDER WITH FENNEL

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



TRADITIONAL NEW ENGLAND SCALLOP STEW

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



THE ULTIMATE GUIDE TO NEW ENGLAND CHOWDER (12 RECIPES INCLUDED)

Recipe courtesy of Fearless Eating. Click the button below for the recipes.

PORTUGUESE RED CLAM CHOWDER

Recipe courtesy of Fearless Eating. Click the button below for the recipe.



MAINE CLAM CHOWDER WITH STEAMERS

Recipe courtesy of Fearless Eating. Click the button below for the recipe.

PORTUGUESE SEAFOOD STEW

Recipe courtesy of Fearless Eating. Click the button below for the recipe.

CLAM CAKES BLOCK ISLAND

Recipe courtesy of hunter angler gardener cook. Click the button below for the recipe.

Photo by Holly A. Heyser

SNAIL SALAD

Recipe courtesy of my gourmet connection. Click the button below for this recipe.

GRILLED WHELK WITH KOMBU BEURRE BLANC, SAUTÉED BURDOCK AND CARROT

Recipe courtesy of great British chefs. Click the button below to access the recipe.

CRISPY SALT AND PEPPER SCALLOPS

Recipe courtesy of chef Joshua Riazi, the Genesis Center.

RECIPE

INGREDIENTS

• 1 lb of Scallops

• 1 cup of flour

• a neutral oil such as sunflower oil, canola or vegetable oil

• scallions chopped

• 1 garlic cloves minced

• fresh cilantro chopped

• jalapeño sliced

• salt

• pepper

• sugar

INSTRUCTIONS

Heat oil in pan. Flour scallops in bowl then and pan fry. Remove scallops from oil and place on plate with paper towels to remove excess oil. Drain pan. Add scallops back to pan and toss with sautéed scallion and garlic, fresh cilantro and jalapeño, and then dust liberally with a mix of equal parts salt, pepper, and sugar