5 Seafood Classics

Can't make it to the beach this year? Enjoy these five favorite seafood dishes from the comfort of your own kitchen.

  • Seared Scallops with Pomegranate Sauce
    Becky Luigart-Stayner; Lydia DeGaris-Pursell

    Seared Scallops with Pomegranate Sauce

    These meaty, yet tender, shellfish  are at their best when sprinkled with a delicate combination of sugar, salt, and pepper and seared in a hot cast iron skillet to lock in the juices. Serve on top of watercress and drizzle with a delicious sauce flavored with pomegranate juice, sweet balsamic vinegar, soy sauce, and a dash of heat from red pepper.

  • Cedar-Plank Salmon
    Photo: James Baigrie

    Cedar-Plank Salmon

    Grilling salmon on a cedar plank is one of the tastiest ways to enjoy this omega-3-rich fish. A rub made from brown sugar, cayenne, and thyme pairs perfectly with salmon and really accents the natural flavors.

  • Coconut Shrimp with Maui Mustard Sauce
    Howard L. Puckett

    Coconut Shrimp with Maui Mustard Sauce

    Infuse large, juicy shrimp with coconut milk, cilantro, and lime juice for an explosion of island flavor. Coated in a light coconut breadcrumb mixture and fried to perfection, these shrimp simply melt in your mouth. A sweet-and-spicy homemade Maui mustard sauce adds a whole new level of deliciousness to this traditional dish.

  • Linguine With Clam Sauce

    Linguine With Clam Sauce

    This classic tosses chopped clams and linguine pasta in a buttery white wine sauce, mixed with earthy mushrooms, garlic, and fresh herbs. Using canned clams and presliced mushrooms saves time in the kitchen—this dish can be on your table in just 45 minutes from start to finish.

  • Front Porch Fried Catfish

    Front Porch Fried Catfish

    Catfish often gets a bad rap in the delicacy department, but Southerners have figured out a way to make it shine. Simply soak the mild fillets in buttermilk to create a moist coating and add additional flavor. Next, dredge them in a cornbread mix seasoned with garlic powder, herbs, salt, and pepper, then fry until golden brown and crispy. You'll have a nicely seasoned crust on the outside and a delicious, flaky inside. Serve with a side of coleslaw and hush puppies.

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