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Broil (16) Grill/Barbecue (14) Stir-Fry (10) Chill (7) Poach (6) Stew (6) Slow Cook (5) Roast (4) Marinate (3) Braise (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Difficulty:Easy,Main Ingredient:Shellfish,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 10/18/2011 Seared Scallops With Finger Lime Beurre Blanc This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco. Issue #142 03/22/2011 Lobster Salad The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll. Issue #137 03/18/2011 Mixed Grilled Seafood This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice. Issue #136 08/17/2012 Grilled Scallops with Yuzu Kosho Vinaigrette Red yuzu kosho makes a tart and spicy sauce for grilled scallops. Issue #135 12/17/2010 Fried Oysters with Spicy Rémoulade Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce. Issue #135 12/17/2010 Highlands Oyster Mignonette Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco. Issue #135 12/17/2010 Baked Oysters with Bacon and Spinach Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller. Issue #135 08/21/2012 Japanese-Style Linguine with Clams We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson. Issue #132 09/13/2010 Joe's Stone Crab Pot Pie A store-bought crab soup base intensifies the flavor of the creamy filling in these puff pastry–topped pies. Issue #132 07/18/2012 Shrimp with Tomatoes and Feta (Garides Saganaki) The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Issue #131 05/27/2011 Grilled Lobster with Cilantro-Chile Butter Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful. Issue #130 05/25/2010 Razor Clams with Chiles and Garlic (navajas al ajillo) 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. Issue #130 08/26/2011 Linguine with Clams and Chiles 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... Issue #129 04/05/2010 Piri-Piri Prawns Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.  Issue #129 04/05/2010 Lobster Macaroni and Cheese This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations. Issue #129 04/05/2010 Ginger Crab (Mkamba Wa Tangawizi) Serve this dish with large pieces of the cracked crab right in the broth. Issue #129 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 03/08/2010 Seafood Chowder This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue... Issue #126 12/16/2009 Mussels in White Wine Serve these garlicky mussels with crusty bread. Issue #126 « Previous 1 2 3 4 5 . . .11 Next »