Scallop sashimi

This dish is one of my favorite little bites to start a meal. Prepared this way the scallops also make a great filling for temaki sushi. The bright, citrus-y, tongue numbing sansho and the creaminess of the scallop work perfectly together, plus the lightly cooked scallop holds the sauce so well. It really is a fun (and delicious) dish.

Aburi Hotate (seared scallop nigiri) with yuzu kosho and yuzu - Alo Japan

Scallop Crudo Recipe

Sicilian Sashimi is an easy Italian appetizer made of tender slices of ahi tuna, salmon, and scallops finished with extra-virgin olive oil and lemon. This appetizer inspired by Found Oyster in L.A. and Swan Oyster Depot in San Francisco brings the elegance of a sushi restaurant to your home. Try our Yellowtail Sashimi with Yuzu Ponzu and Tuna Crudo with Citrus Caper Vinaigrette for more delicious ways to enjoy sushi-grade fish.

In this quick, elegant recipe, thinly sliced raw scallops are topped with a flavorful sauce of lime juice, wasabi and fresh ginger.

This Spicy Scallop Ceviche recipe is almost too simple to make. Easy and impressive, the scallops cook themselves in citrus juices!

Our restaurants editor went to two great San Francisco spots—Swan Oyster Depot and Zuni Café—and took these Instagram shots to make us crazy jealous

In the three years I have written this column, we have talked about everything from fondant to flash frying, and every month I define, explain, explore and provide an application for different cooking techniques. This month, however, I am unable to do so.

There's a major difference between wet-packed and dry-packed scallops and this difference can affect the flavor, texture, and price of your scallops.