Nadia G's fresh ceviche is cool and fresh - and even packs a kick of heat.
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.
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.
Kelsey pairs pan-seared scallops with tomato-white-chocolate beurre blanc.
Fermented black beans make a strongly flavored sauce for steamed 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.
Kelsey Nixon reveals the latest trend in using salt as a cooking tool.