Iron Chef Michael Symon on preparing and enhancing the flavor of scallops.
Fermented black beans make a strongly flavored sauce for steamed scallops.
Chili mayo is the perfect accompaniment for Tyler's bacon-wrapped scallops.
Ben helps prepare a ceviche with fresh bay scallops and a popcorn topping.
Kelsey uses a salt block to flavor raw scallops for a refreshing salad.
Nadia G's fresh ceviche is cool and fresh - and even packs a kick of heat.
Pair Thai basil garlic butter shrimp and scallops with watermelon martinis.
Michael Chiarello has dishes for entertaining when it's too hot to cook.
Coconut, peppers and plenty of lime give this ceviche an exotic twist.
Teacups are the perfect vessels for presenting this delicate egg dish.