The sweet potato purée and onion marmalade enhance the natural sweetness of scallops in this recipe by New Orleans chef Frank Brigtsen.
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market.
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
The best part of this dish is the sauce and bread; the shrimp come second.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This Russian preparation is a delightful and simple dish of scallops and shrimp.
This is a favorite New England preparation for stuffed quahog clams.
We based this recipe on one used at Cal Pep restaurant in Barcelona.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
The garlicky pesto is a perfect match for sweet, silky scallops.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Oysters in Japan are a cherished taste of the sea in early winter.
Shuck a mess of oysters for this dish—one bite of their slightly poached, oh-so-tender meat, and you'll be glad you did.
This menu, featuring authentic restaurant recipes from New Orleans, is dedicated to the best seafood and the boldest flavors of the Big Easy.
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The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.
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