Common crabConch, AbaloneCrabCuttlefishGreat ScallopCrispy Scallops
 Jean Joho, Everest, United States
Grilled Scallops with Cauliflower Purée, Confit Tomatoes and Hazelnut Vinaigrette
Per Hallundbaek, Engø Gård, Norway
Pan Seared Diver Sea Scallops Filled with Lemon Basil Mousseline, Lentil Risotto with Boudin Noir and Pecorino Romano
James Overbaugh, Château du Sureau, United States
Roasted Scallops, Parsnip Galettes and Mousseline, Christmas Beer Reduction and Arugula Salad
Sautéed Lamb's Lettuce with Roasted Scallops and Raw Mountain Ham
Sautéed Scallops with "Melted" Shallots and Leek Cream
Scallop and Caviar Salad with Seaweed and Tart Mango Marinade
Eric Briffard - Le Régence - Plaza Athénée Paris,
Scallop Carpaccio with Caviar and Spring Onions
Scallop Carpaccio with Green Tea and Lemon Grass
Jean-Pierre Challet, The Fifth Grill, Canada
Scallop Kebabs
Scallop Pot Pie (Pot en Pot)
Scallop Sandwiches
Charlie Palmer, Aureole, United States
Scallop Seviche with Two Peppers and Fresh Mango
Thierry Daraize, Québec,
Scallop Tart with Avocado Purée and Summer Lettuces with Lime Vinaigrette
Per Hallundbaek, Engø Gård, Norway
Scallop Tian with Tomato and Lemon Confit, Seared Tuna and Garden Vinaigrette
Thierry Daraize, Québec,
Scallops and Wild Rice Risotto with Wild Mushrooms
Christian Denis - Clos St-Denis,
Scallops Cooked in their Shells with Cider Jus and Crushed Toasted Walnuts
Frédéric Anton, Le Pré Catelan, France
Scallops from A to Z with Jacques LeDivellec
Scallops Mornay
Scallops with Cider
Scallops with New Potatoes and Morels in Cream Sauce
Olivier Roellinger, Maisons de Bricourt, France
Scallops with Saffron Sauce and Granny Smith Apple
Scallops with Xagarno, Bayonne ham shavings
Seafood Gratin in Scallop Shells
Seared Nantucket Bay Scallops with Leek "Fettuccine" and Smoked Salmon "Carbonara"
Wreath of Warm Scallops with Cress and Endive Salad
Langoustine, scampi or Dublin Bay PrawnCrispy Fried Langoustines with Mashed Potato and Spiced Carrot Jus
Bernard Villain, Moulin de l'Abbaye
Grilled Langoustines with Grapefruit Zest
Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange
Alain Passard - L'Arpège - Paris, France,
Langoustines in Truffle-Scented Broth
Langoustines with Chili and Sweet Garlic Nougatine
Alain Dutournier, Carré des Feuillants, France
Langoustines with Cockles, Mussels, Caviar and "Amandine" Potatoes
Bernard Ravet, L'Ermitage Bernard Ravet, Switzerland
Lobster Tail or Langoustine Strudel with Lemon Balm Butter
Alain Labrie, Québec,
Poêlée of Langoustines and Rice Vermicelli with Foie Gras Mayonnaise
Juan Mari Arzak, Restaurant Arzak, Spain
Roast Dublin Bay Prawns with Beer, Peanuts and Lemon Grass with Mashed Herb Potatoes
Roast Langoustine Tails with Raw Mushroom Salad and Sesame Oil-Muscat Vinaigrette
Bernard Villain, Moulin de l'Abbaye
Roast Langoustines and Shaved Fennel Salad with Lemon Dressing and Juniper
Alain Llorca, Le Moulin de Mougins, France
Roast Langoustines with Cold "Barigoule" Vegetables and Summer Truffle and Chicken Jus
Richard Coutanceau, Restaurant Richard Coutanceau, France
Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli
Philippe Chevrier, Domaine de Châteauvieux, Switzerland
Scampi in Saffron Batter with Winter Salad
Johann Lafer, Johann Lafer's Stromburg, Germany
Spiny Lobster with Rice and Coconut
Steamed Dublin Bay Prawn Ravioli
Jacques et Laurent Pourcel, Le Jardin des Sens, France
LimpetLobsterBreaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass and Cilantro
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Breton Lobster in its Shell with Ricotta and Wild Mushroom-Stuffed Ziti and Lobster Coral Sauce
Richard Coutanceau, Restaurant Richard Coutanceau, France
Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and Cinnamon
Guy Martin, Restaurant Le Grand Véfour, France
Kennebunkport Lobster on Mango Salsa with Golden Osetra Caviar and Lobster Mayonnaise
Jonathan Cartwright, White Barn Inn, United States
Lobster and Oka “Beggar’s Purses” with Ostrich
Lobster Cooked Japanese-Style - Onigara-yaki
Lobster Roasted in Passion Fruit Butter
Francis Delage, La Route des Boucaniers, St-Barth
Lobster Spring Rolls
Jonathan Cartwright, White Barn Inn, United States
Lobster with Vanilla
Alain Senderens, Lucas Carton, France
Maine Lobster Hash
Jonathan Cartwright, White Barn Inn, United States
Mélange of Lobster and Artichokes with Fresh Walnuts and Foie Gras Caramelized in Quince Jelly
Anne Pic, Pic, France
Minced Lobster Spring Rolls
Pan-Roasted Breton Lobster with Apples
Jacques Thorel, L'Auberge Bretonne, France
Poached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, Québec,
Roasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle, Hostellerie La Poularde, France
Sautéed Lobster in Anchoiade
Michel Rostang, Restaurant Michel Rostang, France
Seafood and New Vegetables in Broth
Seafood Duo on Potato "Paillasson"
Seafood Pot Pie (Pot-en-Pot)
Seafood with "Two Seasons" Squash
MusselOctopusOysterShrimpSnailBurgundian Snails, Traditional Version
Jean-Michel Lorain, La Côte Saint-Jacques, France
Escargot, Brie and Basil Bundles with Port Reduction
Escargots with Ceps and Reuilly Wine
Petit-Gris Snails with Parsley and Tomato Fondue
Jean-Michel Lorain, La Côte Saint-Jacques, France
Preparing Live Snails
Jean-Michel Lorain, La Côte Saint-Jacques, France
Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream
Jean-Michel Lorain, La Côte Saint-Jacques, France
Snail Ravioli in Mild Garlic Broth
Jacques Lameloise, Lameloise, France
Snail Tarts
Snails with Apples and Mont St-Hilaire Cider
Spider crabSquidWhelk |
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