Sea scallops are prized for their sweet, delicate flavor and tender, almost buttery texture. These versatile shellfish can be cooked in countless ways—seared, grilled, broiled, or even enjoyed raw. They’re delicious in pasta dishes, risottos, and ceviches, adding a touch of elegance to any meal. Plus, they’re a healthy source of protein and omega-3 fatty acids.
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Dinner · Seafood Mains
Bring it to the table
Salmon fillets with a coconut milk sauce flavored with red curry paste, shallot, garlic, ginger, and lime.
Before you start
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
Cook the salmon to its thermometer endpoint, then set it aside while the sauce simmers. Return it briefly to warm through so it stays in intact portions.
Adapted from Makinze Gore at Delish.
The cooking plan
Pat the salmon dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Cook skin-side down if skin-on, about 4–5 minutes, then turn carefully and cook until the thickest part reaches 145°F (63°C). Timing depends on thickness; check early. Transfer to a clean plate.
In the same skillet over medium heat, cook the sliced shallot for about 3 minutes, stirring, until softened. Add red curry paste, garlic, and fresh ginger. Stir for about 1 minute, reducing the heat if they begin to brown too quickly.
Whisk in the coconut milk, Sriracha, and fish sauce. Bring to a gentle simmer and stir for 3–5 minutes until slightly reduced. Return the already-cooked salmon and warm gently for about 1 minute, spooning sauce over it. Serve as soon as the fish is warm.
Divide cooked rice among plates as desired. Add the salmon and coconut curry sauce, then finish with lime wedges and chopped cilantro.
Let’s cook
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Kosher Salt to taste
Ground Black Pepper to taste
1 Tbsp Vegetable oil
1 Shallot thinly sliced
2 Cloves Garlic minced
1 Tbsp Sriracha
1 Lime Cut into wedges
Fresh Cilantro chopped, for serving; to tasteEquipment images are illustrative. Exact products may vary.
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Choose your next craving. Each card includes its recipe’s total time.
Thick salmon fillets hold a filling of fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs. Scallion greens and red pepper flakes finish the baked fish.
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Fluffy baked potatoes topped with Cajun shrimp, crawfish cream sauce and melted cheese. A hearty seafood dinner with clear step-by-step instructions.
Crab and cooked shrimp in a creamy, lightly thickened seafood broth with tomato, paprika, and a little lemon.
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20Dinner · Seafood Mains
Bring it to the table
Pesto-and-breadcrumb-coated cod with sautéed zucchini, yellow squash, and red pepper, served with optional lemon, Parmesan, and cooked rice.
Before you start
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
Cod portions can vary widely in thickness. Leave space on the baking sheets and use a thermometer to judge doneness while the vegetables cook in a separate skillet.
The cooking plan
Heat oven to 450°F. Line one or two rimmed baking sheets with parchment rated for this temperature. Pat thawed cod dry and cut into six portions of similar thickness. Measure pesto into a separate bowl so utensils touching raw fish do not go back into the jar.
Use half the pesto and breadcrumbs to coat one side of the fish, pressing crumbs gently into the pesto. Place coated-side down on the prepared sheets. Coat the upper sides with the remaining pesto and breadcrumbs. Leave space around each portion; use two trays if needed.
Bake about 10–18 minutes, depending on thickness and tray loading. Check early and continue until the thickest part reaches 145°F on a food thermometer and the flesh is opaque and flakes readily. Rotate trays if needed for even cooking.
While fish bakes, heat olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and red pepper. Season lightly and cook, stirring often, about 8–10 minutes, until tender-crisp. Cook in batches if crowded. Reduce heat, add garlic, and stir for 30 seconds.
Serve cod with the vegetables. Add optional cooked rice, grated Parmesan, and lemon wedges as desired. The recipe timing does not include cooking the rice.
Let’s cook
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
4 lbs Cod raw fillets, thawed if frozen; cut into six portions
1 Tbsp Olive Oil
1 Med Yellow Squash trimmed and cut into 1/4-inch half-moons
1 Med Red Bell Pepper stemmed, seeded, and diced1 Clove Garlic minced (fresh preferred)
1 Pinch salt to taste
1 Pinch Black Pepper to taste
¼ Cup Parmesan Cheese Freshly grated
1 Lemon cut into wedges
2 Cups White rice already cooked; optional, cooked separatelyEquipment images are illustrative. Exact products may vary.
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Choose your next craving. Each card includes its recipe’s total time.
Thick salmon fillets hold a filling of fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs. Scallion greens and red pepper flakes finish the baked fish.
Blackened shrimp with paprika, herbs, and cayenne sit over creamy cheddar-Parmesan grits. A quick broth sauce brings the skillet flavors into each bowl.
Fluffy baked potatoes topped with Cajun shrimp, crawfish cream sauce and melted cheese. A hearty seafood dinner with clear step-by-step instructions.
Salmon fillets meet a coconut milk sauce with red curry paste, shallot, garlic, and ginger. Serve with cooked rice, lime wedges, and cilantro to catch the sauce.
