Pan-Seared Scallops with Fresh Corn Succotash
This recipe is all about summer and showing off scallops' natural flavor with accents. Make sure to keep an eye on the scallops as they cook because they cook very fast and are unpleasant when overcooked. See all recipes for corn.
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5

Pan Seared Alaska Cod with Mussels in Tomato Broth
Alaska’s waters are home to over 95 percent of Pacific halibut and over 70 percent of the black cod harvested in the United States; Alaska cod accounts for 99 percent of the cod harvested in the U.S. If you can’t find fresh Alaska seafood, frozen filets are a great option available year round at retailers nationwide and easy to thaw or cook directly from frozen form.This recipe starts off with a simple tomato broth made of fresh garlic, onions, chicken broth, whole peeled tomatoes, chorizo, and parsley. Add in the mussels and while those cook, sear the Alaska cod, and you’re done! You’ll have a simply delicious, fresh, and flavorful dinner on the table in about 45 minutes.If you’re looking to make a pescatarian dish omit the chorizo and substitute the chicken broth for vegetable stock!For more information on Alaska seafood, visit: www.wildalaskaseafood.com.
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4.5

Pan-Seared Scallops in Lemon Myrtle Cream
Lemon Myrtle is a citrus-fragranced spice that blends wonderfully with seafood. The sourish Lemon Myrtle Cream gave the spinach & the juicy shellfish a delightful twist, making one wanting for more!
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4.5

Bison Ribeye Steaks with Pan Seared Tomato and Corn Salsa
This healthier alternative to beef steak is complemented by the sweet summery flavors of pan-seared tomato and corn. 
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4

Seared Scallops with Pickled Daikon and Chile Jam
This is a complex yet elegant dish. To simplify it, you can leave out the chile jam and mix together a little sweet chile sauce, sunflower oil , Thai fish sauce, lime juice, and cilantro, using this to dress  the scallops and leaves. Still, we would make the jam: it’s completely addictive. Scully’s mother and nine aunties (yes, all on his mother’s side!) all have their own versions, each placing a different emphasis on the sour, spicy, sweet, and salty levels. Scully’s order  of preference, having played around with all the family recipes  and consulted  the authority on Thai cooking that is David Thomson, is sweet then sour then salty then spicy.The recipe makes enough to fill a medium jar (14 ounces/400 ml), but you can double the recipe if you like to keep a larger jar in the fridge. It will last for a month or more and is really versatile: as delicious with cold meat as it is spread in a cheese sandwich or spooned alongside some plain rice. Two disclaimers: first, don’t be put off by the smell of the dried shrimp in the pan. It’s not the ingredient’s strongest selling point, we know, but the resulting taste more than makes up for it. Second, sorry about all the garlic peeling and, no, twenty-four cloves is not a typo!Reprinted with permission from NOPI by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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4

Pan-Seared Pork Chops with Peach & Avocado Salsa Recipe
This sweet, tangy, and creamy salsa pairs well with pan-seared pork chops, but it also tastes great with chicken, fish, shrimp, or chips. Click here to see 5 Things to do with Peaches, Other Than Pie.
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4

Pan-Seared Salmon with Pistachio-Herb Gremolata
By
Salmon is abundant in Scandinavia, but one can only eat so much of the gravad lax — cured salmon — found in every home kitchen as well as on restaurant menus. This is one of my favorite ways to give a touch of color and flavor to the ubiquitous fish and boiled dill potatoes. It’s such a pretty dish with the rosy salmon and green pistachios and herbs, but almost any fish would pair well with this flavorful gremolata. A fragrant bowl of basmati or jasmine rice would make a fine complement. This recipe is from A Mouthful of Stars. Click here for more information on the cookbook.
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4

Pan-Seared Salmon with Mexican Squash Salsa
When farmers markets are brimming with sublime summer squash and sweet, juicy corn, it's only natural to wish that summer could go on forever. Alas, everything comes and goes in the end, and that means it's important to make the most of what's out there before it's all gone. So here's a quick, simple, and delicious dinner idea for a busy weeknight. See all zucchini recipes. Click here to see Sensational Summer Squash Recipes.
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4

Scallops over Brussels sprouts
Scallops and butter are like peanut butter and jelly; it’s a classic combination that works well, and we don’t question it. I don’t normally add cream to my beurre blanc, but for those of you not familiar with butter sauces, the added stability will ensure that you get a perfectly emulsified sauce every time. When shopping for scallops, U-10 means that there are just under 10 scallops per pound. So, if a recipe calls for U-40 scallops, you'll be shopping for small bay scallops where about 40 pieces equal a pound. Pairs well with a light, crisp white wine, such as Sancerre or Pinot Grigio. Click here to see A Guy-Friendly Valentine's Day Dinner. 
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3.77143

Pan-Seared Scallops with Sunchoke and Meyer Lemon
Sunchokes are prepared three ways in this recipe from executive chef David Diaz of Brasserie Beaumarchais — as a purée for the base, roasted for the centerpiece, and fried into chips for garnish. A Meyer lemon purée and brown butter lemon sauce add some fruitiness and richness to perfectly cooked scallops.
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3.666665

Seared Chicken Cutlets with Cherry Pan Sauce Recipe
When you only have 20 minutes to spare and three hungry mouths to feed, more often than not a parent will pull something not-so-nutritious out of the freezer — or opt for takeout. But it doesn't have to take tons of time or money to serve your family a nutritious and delicious dinner.  Inspired by a dish I had in Austria, where tender veal cutlets were seared and then doused in a rich, berry pan sauce, this healthy dinner takes only minutes to prepare and is full of delightful flavors that won't have you reaching into the freezer for ice cream later. In an effort to save money, I've opted for chicken cutlets here. But if you're willing to lay down some extra bucks, opt for thin paillards of veal, and then add an extra oomph of flavor to the sauce with a tablespoon of dark berry jam, balsamic vinegar, and a couple of tablespoons of dark dried fruits. Oh, and you'll need a lovely loaf of pain de campagne to mop up all the juices, believe me. Total cost: $9.26 Click here to see Dinner for Two Under $10.
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3.5

Avocado and south-of-the-border dishes like chipotle shrimp are often synonymous with each other, and this recipe from Cooking Light’s Good Food Moods cookbook puts a whole new spin on the two, serving the shrimp in a creamy avocado soup with lime cream and a fresh corn salsa. Click here to see more spring soup recipes. 
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