Cookbook creator says: make the sauce (champagne) after browning the scallops. sprinkle with parm

Submitted by DARIAC

Wonderful mixture of flavors

Submitted by YUNKERCM

Delicious and easy, this salad combines all of my favorite sushi ingredients in one bowl! And, because it's based on a California roll, it uses fully cooked seafood.

Submitted by SP_STEPF

This is such an easy dish but with great end results! I serve it with a pasta . Yummy!

Submitted by NAPLESNANCY

One bite and you're transported to Louisiana!

Submitted by CHEF_MEG

A delicious summer dinner when the temperatures soar. The Sweet Corn Salad is a great way to use a couple of ears of leftover sweet corn, I always seem to buy too many because they are local and perfect for such a short time!

Submitted by FITNESSFOODIE

Chef Meg Galvin turned this member-submitted recipe into a hearty entree that's bursting with flavor by reducing the amount of oil used and changing some of the cooking techniques to maximize taste.

Submitted by CHEF_MEG

This recipe comes from Cooking Light. I don't flour my scallops, like the original recipes says to. Instead, I make sure that my scallops are competely dry and that my pan is HOT to get the sear. It's simple, and the balsamic gives a great flavor. I like to substitute tarragon as my herb, but choose what you like. I like to serve with haricot verts or seared spinach in garlic oil.

Submitted by FOODIEWIFE

I love this dish, a litle sweet, a little sour and just tastes of summer! Could easily be served as lunch, entree or main course. I first tried it years ago, from a low fat cookbook by Garth Hokianga and always remembered it.

Submitted by ADREAMA

This tasty clam chowder has lots of ingredients but it's very easy to make. Patterned after the Rhode Island Red Clam Chowder the Portuguese popularized.

Submitted by SMYLEERED

adapted from CE

Submitted by FIT_ARTIST

Submitted by PARISG1

from Gourmet Magazine

Submitted by NAPLESNANCY

adapted from a Good Housekeeping recipe

Submitted by NAPLESNANCY

from Capt. Jerry's for tracking and calorie info

Submitted by NAPLESNANCY

Create a rustic Italian-style meal by serving this hearty dish with ciabatta and a glass of chilled white wine.

Submitted by NAPLESNANCY

"This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over brown rice. I sometimes add broccoli (not included in recipe) to up the nutritional value."

Submitted by NAPLESNANCY

Made with Tofu Shirataki!

Submitted by FAYETTESIDRA

see recipe for Almond-Arugula Pesto. The pesto IS INCLUDED in nutritional information for this recipe.

Submitted by NAPLESNANCY

A light and delicious salad that's perfect for a summer picnic.

Yummy and fast. Great with a side of roasted vegetables.

Submitted by BOONZIE

This is the best kind of healthy recipe makeover: the kind no one will notice. Believe me when I say this dish is one of the best meals I've ever eaten.

Submitted by CHEF_MEG

Submitted by DOCDOORMAT

Submitted by NAPLESNANCY

Although a little high on carbs, if you plan ahead, this makes a delicious dinner treat! This is a favorite of mine, and it includes shrimp and vegetables with a whole wheat pasta. Add more vegetables or serve with bread if desired.

Submitted by PORTERFJ

Submitted by AMYELISE

Very easy and extremely delicious. This is one of our favorite ways to serve scallops

Submitted by NAPLESNANCY

This Étouffée is a family recipe given to us by a friend from Louisiana. Most Étouffées you see with have a dark red or blonde roux base this one doesn't. We ladle it over rice and serve with french bread, it is savory and delicious.

Submitted by BUBBLEBATHDUCKI

Submitted by COCOH23

If you like shrimp, you'll love this recipe!

Submitted by MISS_SMARTY

Submitted by NORMSNAN