Nadia G's fresh ceviche is cool and fresh - and even packs a kick of heat.
Kelsey uses a salt block to flavor raw scallops for a refreshing salad.
Ben helps prepare a ceviche with fresh bay scallops and a popcorn topping.
Fermented black beans make a strongly flavored sauce for steamed scallops.
Kelsey pairs pan-seared scallops with tomato-white-chocolate beurre blanc.
Seared scallops and prawns go exotic with (what else?) Bal's spice magic.
Iron Chef Michael Symon on preparing and enhancing the flavor of scallops.
Chili mayo is the perfect accompaniment for Tyler's bacon-wrapped scallops.
Coconut, peppers and plenty of lime give this ceviche an exotic twist.
Teacups are the perfect vessels for presenting this delicate egg dish.