Shellfish

A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

With lightning-quick shrimp and an easy garlic butter sauce, this crowd-pleasing pasta builds flavor fast.

Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

Topped with a tangy sauce of grainy mustard, capers, and a hint of sriracha, these seared scallops make an easy but elegant dinner. 

Soft, sweet, and buttery, scallops are like candy from the sea, and they pair beautifully with a bright and luscious piccata sauce.

Tom yum is traditionally found in soup form, but this inspired version turns it into a tangy sauce served with lightly seared scallops.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.