Quick Cucumber Kimchi

Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

• 
  
  1 lb. small cucumbers, such as Kirby or small Persian (about 6), ends trimmed, halved crosswise
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small yellow onion, finely chopped (about 3/4 cup)
  
  


• 
  
  1/4 cup very thinly sliced scallions, both white and green parts (about 2 medium)
  
  


• 
  
  10 fresh chives, sliced crosswise into 1-inch pieces (1 Tbs.)
  
  


• 
  
  1 Tbs. chopped saeujeot (Korean salted shrimp) or fish sauce
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  1 tsp. minced fresh ginger
  
  


• 
  
  1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste
  
  

Stand the cucumber pieces on their trimmed ends and, using a small knife, cut an X into each, stopping about halfway down. Season inside and out with 1-1/2 Tbs. salt and let sit in a shallow bowl at room temperature for 1-1/2 hours to soften.

Meanwhile, in a medium bowl, combine the onion, scallions, chives, saeujeot, garlic, ginger, gochugaru, and 2 Tbs. water; set aside.

Rinse the cucumbers well inside and out under cold running water and shake dry. Gently spread open the cucumbers and press about 1 heaping tsp. of the chile mixture into each piece. Transfer to a shallow glass or plastic container, standing them on their trimmed ends and packing them tightly together. Press any of the remaining chile mixture in and around the cucumbers and pour over any accumulated liquid. Cover and let sit at room temperature to ferment for at least 24 hours. Refrigerate until chilled, at least 30 minutes, and then serve.

Shrimp Cocktail Martini

Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious—dare we say, ingenious?—martini. You’ll have leftover pickled shrimp and tomatoes to make a tasty first course: Simply toss with about 2 Tbs. extra-virgin olive oil and serve with crusty bread.

For the pickled shrimp and tomatoes:

• 
  
  2 cups cherry tomatoes
  
  


• 
  
  1-1/2 cups Champagne vinegar
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  4 large sprigs fresh thyme
  
  


• 
  
  1 Tbs. prepared horseradish
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  1 Tbs. crushed red pepper flakes
  
  


• 
  
  1 medium lemon, peel and white pith removed, sliced crosswise into 6 pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. extra-large shrimp (26 to 30 per lb., preferably wild-caught), peeled and deveined with tails left intact
  
  

For the cocktails:

• 
  
  12 fl. oz. gin (1-1/2 cups), preferably Bluecoat
  
  


• 
  
  6 fl. oz. dry vermouth (3/4 cup), preferably Dolin dry
  
  

Make the pickled shrimp and tomatoes:

Bring a 4-quart saucepan of water to a boil over high heat. Have ready a large bowl of ice water.

Score the bottom of each tomato with a small X. Blanch the tomatoes in the boiling water until you see the skin near the scoring lift, 30 to 60 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Remove the tomatoes from the ice water and peel. Reserve the ice water, adding more ice if the first batch has melted.

In a 2- to 3-quart saucepan, bring 1-1/2 cups water and the vinegar, sugar, thyme, horseradish, coriander, pepper flakes, lemon, and 1/2 tsp. salt to a boil over medium heat. Reduce the heat to a bare simmer. Add the shrimp first, then the peeled tomatoes. Cook, stirring constantly, until the shrimp are pink and just cooked through, about 2 minutes. Plunge the bottom of the saucepan into the ice water and let sit, stirring constantly, until the shrimp are cool enough to touch, about 5 minutes. Transfer the mixture to a container and refrigerate, uncovered, until cold, about 2 hours. Cover.

Make the cocktails:

Strain the shrimp and tomato mixture through a medium-mesh sieve set over a 1-quart measuring cup.

For each cocktail, fill a mixing glass three-quarters full with ice. Add 2 fl. oz. (1/4 cup) gin, 1 fl. oz. (2 Tbs.) vermouth, and 4 fl. oz. (1/2 cup) of the shrimp pickling liquid. With a long-handled spoon, stir until well chilled, 25 to 30 rotations. Strain into a chilled martini glass. Skewer 1 pickled shrimp and 1 tomato on a toothpick and add it to the drink. Repeat to make 5 more drinks.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Soft-Shell Crab Sandwiches with Spicy Tartar Sauce

Soft-shell crabs cook in minutes, are easier to eat than hard-shell crabs, and their sweet, briny flavor and crunchy-soft juicy texture can't be beat. Soft-shells are usually eaten whole, and they make for a killer sandwich.Video:Watch Fine Cooking's Juli Roberts demonstrate the proper way to clean shoft-shell crabs in four eay steps.

For the tartar sauce

• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1 Tbs. minced red onion
  
  


• 
  
  1 Tbs. finely chopped dill pickle
  
  


• 
  
  1 Tbs. rinsed and finely chopped capers
  
  


• 
  
  1 Tbs. thinly sliced fresh chives
  
  


• 
  
  1-1/2 tsp. Old Bay Seasoning
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/4 tsp. hot pepper sauce, such as Tabasco
  
  

For the crabs

• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  1/4 cup medium-grind yellow cornmeal
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 jumbo soft-shell crabs, cleaned (bodies about 5 inches across; 3 to 3-1/2 oz. each after cleaning)
  
  


• 
  
  2 Tbs. canola or vegetable oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  

To assemble

• 
  
  8 slices white sandwich bread, toasted
  
  


• 
  
  4 large leaves Bibb lettuce
  
  


• 
  
  4 to 8 slices ripe tomato
  
  

Make the sauce

In a small bowl, combine the mayonnaise, onion, pickle, capers, with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.

Cook the crabs

In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. pepper. Dredge the crabs to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging).


Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful. Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.

Assemble the sandwiches

Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.

Seared Scallops with Creamy Spinach and Leeks

Sweet leeks and rich cream mellow the slightly bitter edge of sautéed fresh spinach. Together, they make a luscious bed for seared scallops.

• 
  
  2-1/2 Tbs. unsalted butter
  
  


• 
  
  12 oz. baby spinach (about 12 loosely packed cups)
  
  


• 
  
  2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  16 large dry-packed sea scallops
  
  


• 
  
  4 tsp. vegetable oil
  
  

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to add more butter). Squeeze handfuls of the spinach to release as much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it’s thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm.

Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of oil and the scallops. Serve the scallops over the spinach.

Lobster and Mushroom Quiche

This luxurious quiche filling combines chunks of fresh lobster meat, sautéed mushrooms, and thinly sliced chives.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup cooked, diced lobster meat
  
  


• 
  
  1 cup sliced, sauteed mushrooms
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, chives, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the lobster and mushrooms over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Classic Seafood Paella

An icon of Spain's cultural identity, paella done right is a truly spectactular dish: a thin blanket of saffron-scented  rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.

• 
  
  1/4 tsp. crumbled saffron threads
  
  


• 
  
  One 8-oz. bottle clam juice
  
  


• 
  
  1 small yellow onion (4 oz.)
  
  


• 
  
  1 very large or 2 small ripe tomatoes (12 oz. total)
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
  
  


• 
  
  1/2 tsp. sweet or hot pimentón (smoked paprika)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
  
  


• 
  
  1 lb. mussels, rinsed well
  
  


• 
  
  1-3/4 cups Spanish bomba rice
  
  


• 
  
  12 all-natural (dry-packed) sea scallops, side muscles removed
  
  


• 
  
  1 medium lemon, sliced or cut in wedges
  
  

Make the saffron-clam broth

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

Make the sofrito

Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.


Set a 16-inch paella pan over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, deglaze by adding a little water and scraping the pan.

Make the shrimp-mussel broth

While the sofrito cooks, put the shrimp shells in a 4-quart saucepan. Stir over medium-high heat until they’re dry and pink, 2 to 3 minutes. Add 5 cups water and bring to a boil. Pick through the mussels to find the smallest twelve. Remove the beards if present, and reserve the mussels in the refrigerator. Add the remaining mussels to the boiling water. Cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth into a 2-quart liquid measure, discarding the shells and mussels. Add the saffron-clam broth and 1-1/2 tsp. salt to the shrimp-mussel broth. Measure out 5-1/4 cups of the broth, reserving the remainder.

Make the paella

When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.


Arrange the reserved mussels in the pan, distributing them evenly. Lower the heat so the broth maintains a more moderate simmer, and after another 5 minutes, arrange the shrimp in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm(taste a few grains below the top layer), about 5 minutes more. The rice needs to simmer for roughly 18 minutes total. If at any point the broth seems to be evaporating too quickly, reduce the heat slightly, cover loosely with sheets of foil, or add a little more broth or water, 1/4 cup at a time as needed. Also, if the mussels or shrimp are still undercooked by the time the rice is done, cover loosely with foil for a few minutes to trap the heat and finish the cooking.


While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.


When the rice is done, arrange the scallops on top of the paella. Check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat.


Remove the pan from the heat, cover with a clean dishtowel, and let rest for 5 to 10 minutes. Arrange the lemon wedges around the perimeter of the pan.

Shrimp Tacos with Spicy Cabbage Slaw

Packaged coleslaw mix saves prep time for this fresh-tasting taco. Buying peeled shrimp, if you can find them, would save a step, too.

• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1 Tbs. plus 2 tsp. fresh lime juice
  
  


• 
  
  1 tsp. minced chipotles in adobo
  
  


• 
  
  5 oz. packaged classic coleslaw mix (about 2-1/2 cups)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  4 6- to 7-inch corn tortillas
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  10 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.), peeled
  
  


• 
  
  Kosher salt
  
  


• 
  
  Lime wedges, for serving
  
  

In a medium bowl, mix the mayonnaise, 2 tsp. of the lime juice, and the chipotles in adobo. Stir in the coleslaw mix and cilantro.

Heat a heavy-duty 12-inch skillet over medium heat. One at a time, heat the tortillas, flipping once, until softened, about 30 seconds per side. Wrap in a clean dishtowel to keep warm.

Heat the oil in the skillet over medium heat until shimmering hot. Add the shrimp, season with salt, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat and drizzle with the remaining 1 Tbs. lime juice. Wrap the shrimp and slaw in the warm tortillas. Serve with lime wedges on the side.

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

• 
  
  8 taco-size (6-inch) flour tortillas
  
  


• 
  
  1 medium lime
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup finely diced red onion
  
  


• 
  
  1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 cup finely shredded green cabbage
  
  


• 
  
  1 cup loosely packed fresh cilantro
  
  

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

Clams with Basil Broth

Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal. 

• 
  
  4 lb. littleneck clams
  
  


• 
  
  3/4 cup finely diced yellow onion
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Scrub the clams with a brush under cold water to remove any sand; rinse well. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter.

In a 5- to 6-quart pot, combine the onion, wine, garlic, and 1 cup water; bring to a boil over high heat. Add the clams, cover, and steam until they open, about 5 minutes—begin checking the clams early to avoid overcooking.

Transfer the clams to serving bowls, discarding any that don’t open. Stir the basil into the cooking liquid, season to taste with salt and pepper, and pour over the clams. Serve immediately.

Halibut and Mussel Stew with Fennel, Peppers, and Saffron

This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.

• 
  
  2 Tbs. extra-virgin olive oil, more for the bread
  
  


• 
  
  1 medium yellow onion, thinly sliced (2 cups)
  
  


• 
  
  1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
  
  


• 
  
  1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
  
  


• 
  
  1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  2 medium cloves garlic (1 minced, 1 whole)
  
  


• 
  
  1/2 cup dry white wine, such as Albariño
  
  


• 
  
  One 15.5-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1/8  tsp. pimentón (smoked paprika)
  
  


• 
  
  2 pinches saffron
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 baguette slices, 3/4 inch thick
  
  


• 
  
  11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
  
  


• 
  
  13 mussels, scrubbed and debearded
  
  

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.


Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.


Gently stir the halibut and mussels into the stew, cover, and simmer until all the mussels have opened and the fish is cooked through, 4 to 8 minutes. Discard any mussels that do not open. Ladle into wide, shallow bowls and serve with the garlic toasts.

Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them out as you eat the salad.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1/2 cup finely chopped red onion
  
  


• 
  
  2 oranges
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large firm-ripe Hass avocado, pitted, peeled and cut into 3/4-inch pieces
  
  


• 
  
  5 oz. baby spinach (5 lightly packed cups)
  
  


• 
  
  1 lb. medium (41 to 50 per lb.) peeled and deveined cooked shrimp
  
  


• 
  
  1/4 cup roasted, salted shelled pistachios
  
  

In a small bowl, slowly whisk the oil into the vinegar. Whisk in the onion and 1 Tbs. finely grated zest from the oranges, and season to taste with salt and pepper.

Cut the peel and white pith from the oranges and cut them in half lengthwise. Cut lengthwise again into 1/3-inch-thick slices. Holding the slices together, cut crosswise into thirds and put them in a large bowl. Add the avocado, spinach, and shrimp to the bowl.

Whisk the vinaigrette and gently toss with the salad. Season to taste with salt and pepper. Sprinkle with the pistachios and serve.

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.

For the gremolata

• 
  
  1 cup coarsely shredded dried bread crumbs
  
  


• 
  
  2 to 3 Tbs. olive oil
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 clove garlic, finely minced
  
  


• 
  
  Grated zest of 1 lemon
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley or chives
  
  

• 
  
  1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-1/2 cups)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. crème fraîche or heavy cream
  
  


• 
  
  1/4 cup water
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  7 grinds of black pepper
  
  


• 
  
  1-3/4 to 2 cups shelled fresh or frozen English peas
  
  


• 
  
  12 to 18 jumbo scallops, depending on everyone’s appetite
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 cup clarified Irish butter
  
  


• 
  
  Grated zest and juice of 2 lemons
  
  


• 
  
  Watercress sprigs, for garnish
  
  

Tip:

To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

Make the gremolata:

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.

Prepare the leeks and peas:

In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.

Finish the dish:

Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.

To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.

New England Lobster Rolls

This New England summer classic is filled with more than a full lobster's worth meat. The contrast between cool, creamy lobster salad (not to be confused with a Connecticut lobster roll, in which the lobster is served warm and dressed with drawn butter) and warm, toasted bun is a huge part of the appeal. Finely chopped celery and scallions provide crunch and a crisp vegetal note to contrast with the rich lobster. Cucumbers, though not traditional, make a cool, refreshing substitute for celery.

• 
  
  3/4 cup mayonnaise
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  1 dash hot sauce, preferably Tabasco
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  Kosher or sea salt
  
  


• 
  
  5 1-lb. lobsters (or equivalent)
  
  


• 
  
  2/3 cup finely diced celery or peeled cucumber
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 small whole scallions, thinly sliced (1/4 cup)
  
  


• 
  
  2 oz. (1/4 cup) salted butter, softened
  
  


• 
  
  4 New England-style (split-top) hot dog buns
  
  


• 
  
  4 small Boston or Bibb lettuce leaves
  
  

Tip:

For a speedier version, you can substitute 1 lb. high-quality precooked lobster meat for the live lobsters.

In a small bowl, whisk the mayonnaise, mustard, hot sauce, and 1 Tbs. cold water; stir in the tarragon. Transfer to a small covered container and refrigerate. (The dressing may be made up to 5 days ahead.)

Put about 1 inch of well-salted water in a 16- to 20-quart steamer pot, cover, and bring the water to a rolling boil. Meanwhile, kill the lobsters (optional).

When the pot fills with steam, put in the lobsters: Holding them by the body, arrange them two by two on top of each other, facing in different directions so the steam can circulate around them easily.

Cover the pot and steam the lobsters until the shells are bright red and the antennae can be easily pulled off, 10 to 12 minutes for 1-lb. lobsters, 2 minutes longer for each additional 1/4 lb.

Using tongs, transfer the cooked lobsters to a rimmed baking sheet and let sit at room temperature until they’re cool enough to handle. Remove the rubber bands from the claws and then remove the meat from the shells (reserve the shells and bodies for making lobster stock, if you like).

Cut the lobster meat into bite-size pieces. Combine the lobster and celery or cucumber with enough dressing to coat (you may not need all of the dressing). Season to taste with salt and pepper. Cover and refrigerate until cold, at least 30 minutes and up to 4 hours before serving.

When ready to serve, stir the scallions into the lobster salad. Heat a 10-inch skillet over medium heat. Spread the butter on the flat outsides of the hot dog buns. Toast the buns in the skillet, turning once, until golden-brown, about 3 minutes total. Remove from the heat.

Gently open the buns and place a lettuce leaf inside each. Divide the lobster salad among the buns and serve.

Brazilian Chicken & Shrimp Stew (Xim-Xim)

This is my take on xim-xim, a traditional stew from Brazil by way of West Africa. Xim-xim relies on a specific set of ingredients: dendê oil (the Brazilian name for palm oil), coconut milk, and nuts. You can substitute olive oil for the dendê oil. For more information on these authentic Brazilian ingredients, check out our ingredient profiles.

• 
  
  3 cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large white or yellow onion, coarsely chopped (3 cups)
  
  


• 
  
  2 large ripe plum tomatoes, peeled, seeded, and coarsely chopped (1 cup)
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro stems and leaves plus 1/2 cup whole leaves for garnish
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  4 fresh Thai bird chiles, coarsely chopped, or jarred malagueta peppers, drained
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 bone-in, skinless chicken thighs (1-1/2 lb.)
  
  


• 
  
  1 lb. jumbo shrimp (21 to 25 per lb.), shelled and deveined
  
  


• 
  
  2 Tbs. plus 1/3 cup lightly salted cashews, toasted
  
  


• 
  
  3 Tbs. olive oil or well-shaken dendê and soy oil blend
  
  


• 
  
  3/4 cup well-stirred canned coconut milk
  
  


• 
  
  Hot cooked white rice for serving
  
  

Peel and chop the garlic. Sprinkle with 1 tsp. salt, and with the side of a heavy chef’s knife, mash to a paste. Transfer to a food processor and add the onion, tomatoes, chopped cilantro stems and leaves, lime juice, chiles, ginger, and 1/4 tsp. black pepper. Pulse until finely chopped and almost smooth. Put the chicken and shrimp in a large bowl, add the onion mixture, and turn to coat well. Cover and refrigerate for 1 to 2 hours.

Meanwhile, pulse 2 Tbs. of the cashews in a spice grinder just until finely ground; do not let them form a paste.

Remove the chicken from the marinade, brushing excess marinade back into the bowl. Pat the chicken dry with paper towels. Season on both sides with 1/4 tsp. salt. Heat 2 Tbs. of the olive or dendê oil in a 5- to 6-quart Dutch oven over medium heat. Add the chicken and cook, turning once, until very lightly browned on both sides, about 4 minutes per side. Transfer the thighs to a plate as they are browned.

Remove the shrimp from the marinade and set them aside. Put the marinade in the Dutch oven, add the coconut milk and ground cashews, and cook over medium heat, stirring and scraping the bottom of the pan, for 3 minutes to cook off the raw onion flavor.

Return the chicken to the Dutch oven, reduce the heat to low, cover, and simmer, stirring occasionally and turning the chicken halfway through cooking, until the chicken is tender and cooked through, about 25 minutes total.

Increase the heat to medium, stir in the shrimp, and cook, stirring constantly, just until the shrimp are bright pink and nearly opaque throughout, 2 to 3 minutes; they will continue to cook after they’re removed from the heat. Off the heat, stir in half the remaining cashews and half the whole cilantro leaves. Season to taste with salt.

Transfer the chicken to a large deep platter and pour the shrimp and sauce over it. Drizzle with the remaining 1 Tbs. dendê or olive oil, top with the remaining cashews and cilantro leaves, and serve hot with the white rice.

Cioppino

For the garlic oil and garlic chips:

• 
  
  4 large cloves garlic
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the shellfish stock:

• 
  
  1 lb. large shrimp (16-20 count)
  
  


• 
  
  6-1/2 cups homemade or low-salt chicken broth
  
  

For the cioppino broth:

• 
  
  1/4 cup olive oil
  
  


• 
  
  3 cups coarsely chopped yellow onion (about 2  medium)
  
  


• 
  
  1 cup coarsely chopped carrot (about 2  medium)
  
  


• 
  
  2/3 cup coarsely chopped celery or fennel (about 2  medium ribs celery or 1/4 medium fennel bulb)
  
  


• 
  
  3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
  
  


• 
  
  6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  
  


• 
  
  2-1/2 cups (3/4 bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  
  


• 
  
  6 cups Shellfish Stock (above)
  
  


• 
  
  3 large bay leaves
  
  


• 
  
  1/4 cup coarsely chopped fresh basil (or 1 Tbs. dried)
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  
  


• 
  
  2 tsp. fennel seeds
  
  


• 
  
  1/2 tsp. crushed red chile flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For finishing the stew:

• 
  
  8 3/4-inch-thick slices sourdough bread
  
  


• 
  
  Garlic Oil (above)
  
  


• 
  
  Cioppino Broth (above)
  
  


• 
  
  1 to 1-1/2 lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
  
  


• 
  
  1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
  
  


• 
  
  2-1/2 lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
  
  


• 
  
  Reserved peeled shrimp from above
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  Garlic Chips (above) for garnish
  
  

Up to a day ahead:

Make the garlic oil and garlic chips: Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20  min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove from the heat and let cool to room temperature. Strain, reserving both the oil and the garlic chips separately. Reserve the garlic chips for garnish (don’t leave them at room temperature for more than a day or they’ll get soggy). Refrigerate the oil in a clean, sealed container. (You’ll use the oil for the sourdough croutons; use any leftover oil for vinaigrettes, roasted vege- tables, pasta, or roast chicken.)

Make an easy shellfish stock: Peel the shrimp, reserving the shells. (Refrigerate the shelled shrimp to use later in the stew.) Simmer the shells in the chicken broth for 5  min., covered. Strain and refrigerate until ready to use.

Make the broth: Heat the olive oil in an 8-quart or larger pot over medium heat. Add the onions, carrot, celery of fennel, and chopped garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20  min. Add the tomatoes with their juices, the wine, shellfish stock, bay leaves, basil, oregano, fennel seeds, chile flakes, 1 tsp. salt, and several grinds of pepper. Bring to a boil and then reduce the heat to maintain a simmer and cook for about 20 min. Strain through a medium sieve, pressing on the solids in the sieve. Discard the contents of the sieve. Rinse the pot and return the broth to the pot. Boil the broth until reduced to 8 cups. (If you over-reduce the broth, just add water to compensate.) Taste and add more salt and pepper if needed, remembering that the fish will add some saltiness to the stew. Refrigerate until ready to use.

Half an hour before serving:

Make the toast and cook the shellfish: Position a rack directly under the broiler and heat the broiler. Brush the bread on both sides with the reserved garlic oil. Put the bread on a baking sheet (or directly on the rack) and toast on both sides. While you toast the bread, return the broth to a simmer over medium-high to high  heat.

When each batch of seafood is added, it will cause the temperature of the broth to plunge, so you might need to raise and lower the heat to maintain a simmer. If using clams, start by adding them to the broth and simmer until they open, 3 to 5 min. Add the mussels and crab, if using, and simmer until the mussels have opened, 2 to 3 min. Add the fish and shrimp. Stir carefully with a slotted spoon to get all the fish and shrimp into the broth, but try not to break the pieces up. Cover and cook until the fish is just barely cooked through, another 3  to 5 min., keeping in mind that the fish will continue to cook a little in the time it takes to dish out the servings.

Assemble the stew: Set a piece of toasted sourdough in the bottom of each warm bowl and evenly portion the seafood into the bowls (be sure to discard any unopened clams or mussels). Ladle the broth on top.

Garnish and serve: Sprinkle the chopped parsley and garlic chips over all and serve immediately.

Oysters with Chorizo and Fennel

Chef Pete Evans adds Iberian complexity to his dish. A traditional mignonette of shallots, black pepper, and vinegar gets a note of saffron and olive oil. Chorizo is a nod to the area’s Portuguese fisherman, and fennel is vital in Spanish cooking.

• 
  
  1/2 cup sherry vinegar
  
  


• 
  
  2 Tbs. finely chopped shallots or red onions
  
  


• 
  
  Pinch of saffron threads
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, preferably Spanish
  
  


• 
  
  1 lb. cured chorizo sausage, cut diagonally into 1-1/2-inch pieces
  
  


• 
  
  1 lb. fennel bulbs (2 large), trimmed and cut lengthwise into 1/4-inch-thick slices
  
  


• 
  
  24 Sydney rock oysters (substitute Wellfleet or Kumamoto), shucked with some liquor reserved, arranged on the half shell
  
  

In a medium bowl, combine the vinegar and shallots. Crumble in the saffron, add 1 tsp. salt, and a few grinds of pepper, and stir until the salt dissolves. Slowly whisk in 1/2 cup of the olive oil until blended.

Heat the remaining 1 Tbs. of oil in 12-inch heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain.

Arrange the fennel and sausage on a plate. Spoon some of the vinaigrette into each oyster before serving, and use the remaining vinaigrette for dipping the sausage and fennel slices.

Chilled Red Pepper Soup with Sautéed Shrimp

This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.

• 
  
  1 seedless English cucumber, peeled and roughly chopped
  
  


• 
  
  3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)
  
  


• 
  
  3 cups tomato juice
  
  


• 
  
  2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
  
  


• 
  
  1 medium clove garlic, minced and mashed to a paste
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Taste and season with more salt and pepper if needed, and refrigerate until cold, at least 30 minutes and up to 1 day.

Heat 1 Tbs. of the olive oil in a large (12-inch) skillet over high heat until it’s shimmering. Add the shrimp and cook, tossing, until it starts to brown and lose its raw color, about 2 minutes. Stir in the thyme, 1/2 tsp. pepper, and 1/4 tsp. salt, and cook until the shrimp are just cooked through, about 1 minute. Transfer to a plate to cool.

Just before serving, cut the remainder of the cucumber into 1/4-inch dice (about 1/2 cup) and toss with the remaining tablespoon extra-virgin olive oil, the remaining 1 tsp. sherry vinegar, and 1/2 tsp. salt. Serve the soup cold in individual bowls, garnished with the cucumber and shrimp.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 
  
  1 large head radicchio (about 14 oz.)
  
  


• 
  
  2 Tbs. cider vinegar 
  
  


• 
  
  2 tsp. granulated sugar 
  
  


• 
  
  12 large all-natural “dry” scallops, side muscles removed 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. pancetta, cut into small dice 
  
  


• 
  
  Olive oil, as needed
  
  


• 
  
  1/2 medium red onion, thinly sliced through the root end
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 large clove garlic, chopped
  
  

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

• 
  
  8 taco-size (6-inch) flour tortillas
  
  


• 
  
  1 medium lime
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup finely diced red onion
  
  


• 
  
  1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 cup finely shredded green cabbage
  
  


• 
  
  1 cup loosely packed fresh cilantro
  
  

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.