Kelly Tinkler

Beurre Rouge makes for a tangy but subtle accompaniment to the seared scallops.

Maine Scallops with Beurre Rouge

This is a very simple recipe that is absolutely amazing.

Crunchy Creamy Teriyaki Scallops

This is such a fresh and light dish for a summer evening.

Pan Seared Scallops over Greens with Ginger Citrus Dressing

This is so good. Scallops. Lemons. Pasta. Adapted from a recipe for lemony shrimp scampi by Food Network's Melissa D'Arabian.

Lemony Maine Scallop Pasta

As a kid, it was always a great night when my mother made scalloped scallops. This recipe came from a 1965 version of the Fanny Farmer Cookbook, but was shockingly removed from subsequent versions.

Scalloped Maine Scallops

Piney and smokey. Adds another level of flavor to your fresh mussels.

Mussels with Pine Boughs

How do you sear scallops perfectly? The most important thing is to start with Downeast Dayboat Scallops. Our scallops come to shore within hours of harvest and are on their way to you within one day. They NEVER touch fresh water. You'll be amazed what a difference that makes. Now that you've done the important bit:

Perfectly Seared Scallops

Togue worked at J's Oyster on Portland, Maine's waterfront for 25 years, and this was a customer (and staff) favorite.

Crunchy Honey Buttered Scallops

So creamy and the beer really elevates the tastes of the mussels.

Mussels with Beer and Cascadilla Bleu Cheese

Bacon, fish, potatoes. It's delicious.

Corned Hake and Potatoes

Recipe came to me from lobsterman Scotty Jordan, who said "I found this mussel recipe years ago from Great Eastern Mussel Farms. It was the winner in a 1993 National Recipe Contest by contributors Cathy Silvey and Richard Wood. It's called, Best Damn Mussels You'll Ever Eat. Most of the variations call for 2 cups of cheese. The original recipe only calls for one cup of jack or Swiss cheese."

Best Damn Mussels You'll Ever Eat!

Bacon-wrapped Scallops

Yummy, 3 ingredients, and ready in a matter of minutes.

Mussels with Sundried Tomato + Olive Pesto

The combination of spicy sweet chili paste, tangy lime juice, creamy scallop and crispy fried shallots is addictive!

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