'Gram Worthy: Peruvian Scallops with Grapefruit, Citrus Vinaigrette, and Coriander Leaf

Peruvian Scallops with Grapefruit, Citrus Vinaigrette, and Coriander Leaf


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Peruvian scallops with grapefruit, citrus vinaigrette, and coriander leaf, prepared at the Beard House by chef David LeFevre from Fishing with Dynamite and MB Post in Manhattan Beach, California. For more tasty snaps, come play with us on Insta



Elena North-Kelly is senior editor at the James Beard Foundation. Find her on ... Read more >

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Recipe: Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pear

Recipe for scallop ceviche with pumpkin seeds and Asian pear, adapted by the James Beard Foundation


Though scorching summer days have mercifully relented for the year, that doesn't mean you can't keep enjoying ceviche: the makes-itself convenience of this Latin American dish will serve you well any time.


Lately we've been digging this thoroughly Asian-focused ceviche from Jeremy Ford and Dean James Max of Fort Lauderdale's 3030 Ocean. They let bay scallops wallow in a bath of citron vinegar and lime and yuzu juices, then toss the "cooked" seafood with a complex confetti of diced Asian pears, toasted pumpkin seeds, sesame seeds, cilantro, and togarashi, a Japanese seven-spice blend.

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Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée


After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:




Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.



Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

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Market Haul: March 29


It's the last CSA box of the winter season and we plan to make the most of it. This week's haul included lots of root vegetables plus just enough greenhouse greens and crunchy radishes and cabbage to make a few crave-worthy winter salads.

The Haul: watermelon radish, red kale, scallions, kohlrabi, Russet potatoes, Napa cabbage, celery root, rutabaga, carrots

The Menu Ideas:

Farro Salad with Roasted Rutabaga, Ricotta Salata, and Hazelnuts [NYT]
We make a variation of this salad at least once a month during the winter months. It's endlessly adaptable--try it with roasted squash, feta, and walnuts, or toss in a handful of dried cranberries for an extra bite of sweetness.

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Recipe Roundup: Citrus


Brighten your winter table with one of these vibrant, citrus-inflected dishes.

Orange-Marcona Almond Salad with Pineapple Granita Think outside the navel: chef Jehangir Mehta suggests experimenting with different types of oranges when making this vivid, refreshing salad.

Macadamia-Crusted Scallops with Citrus Beurre Blanc Butter sauce made with a squeeze of orange and lime juice enlivens these crunchy, golden brown scallops.

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Recipes from the Best of the Best: Nantucket Bay Scallops with Jalapeno and Citrus

Nantucket Bay Scallops with Jalapeno and Grapefruit

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation’s Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer. This week we're sharing a simple but sublime scallop recipe from Mario Batali, who won the JBF Outstanding Chef Award in 2005. 


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Recipe: Crackling-Crusted Scallops with Tabasco Sauce and Tasso Ham Candy

Crackling-Crusted Diver Scallops with Tabasco Sauce and Tasso Ham Candy In this Cajun-style recipe from Louisianan chef Scott Varnedoe, scallops are hugged in a porky crust of powdered cracklings, then napped with a buttery Tabasco sauce. Varnedoe plays up the porcine factor by adding candied shards of smoky tasso ham, a regional specialty that's woefully hard to come by beyond Bayou Country, but thick-cut sliced bacon or pancetta work well in its place. Get the recipe here, and don't forget to serve some of

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Recipe: Scallops with Spring Pea and Grana Padano Purée

Scallops with Spring Pea and Grana Padano Purée We’re looking forward to using the first crop of peas in this lovely dish from Piero Premoli of Atlanta’s Pricci. He blends the springtime spheres with nutty Grana Padano cheese to make a tasty complement to marjoram-seasoned scallops. Get the recipe here.

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Recipe: Scallop Tasting

Kim Canteenwalla's Scallop TastingThis lovely scallop trio from Vegas chef Kim Canteenwalla showcases the seafood in three preparations: seared with pickled watermelon rind; poached in a rich cream sauce; and a spicy ceviche finished with pink peppercorns.

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Recipe: Macadamia-Crusted Scallops with Citrus Beurre Blanc

Macadamia-Crusted Scallops with Citrus Beurre Blanc

In this this simple yet spectacular dish, chef André Rochat coats diver scallops in macadamia nuts for a wonderful crunchy crust that complements the seafood's delicate flavor. A butter sauce touched with orange and lime juice finishes it off.

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