Caramelized Scallop Salad

By Marcus Samuelsson | February 9, 2015

Photo by Michael Bentley
When cooked properly, scallops are one of the most delicious, succulent dishes you can make. Here, they're paired with a salad - try serving them for lunch or a light meal.

Photo by Michael Bentley

When I started cooking, I was always taught that scallops should be poached or quickly cooked and served in a terrine, techniques I never thought did justice to the sweet nuttiness of this delicate shellfish. I much prefer the more modern method of searing or caramelizing scallops, which really let’s their flavor come through. In this luxurious seafood salad, honey intensifies the natural sweetness of the scallops, while the ketjap manis turns it into a refreshing play on salty and sweet.

Corn, Shrimp, and Scallop Ceviche

By Marcus Samuelsson | January 13, 2015

Corn, Scallop and Shrimp African Ceviche
Corn, Scallop and Shrimp African Ceviche

The Taste

The theme of Week 5′s episode of the Taste was “Latin Flavors.” I wanted to showcase seafood, so I chose a ceviche to prepare for my team. That ceviche was inspired by this recipe. Check back next week for more recipes, and keep rooting for #TeamMarcus.

Saffron Risotto with Sea Scallops and Pea Puree from Babbalucci

By Babbalucci | April 15, 2014

Saffron Risotto with Scallops and Pea Puree from Babbalucci. Recipe on

Saffron Risotto with Scallops and Pea Puree from Babbalucci. Recipe on

Babbalucci in Harlem is an Italian Kitchen & Wood Burning Oven offering rustic Italian-American cuisine. Dedicated to locally sourced ingredients and bringing in local talent, Babbalucci specializes in small plates, pizza and pasta. This Risotto is found on the dinner menu and is perfect for spring with its vibrant green Pea Puree, Grilled Scallops, and Trout Roe.

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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger