Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.

Plump, juicy scallops are wrapped in Italian ham and grilled to perfection. On top are dollops of an artichoke pesto. An excellent hors d’oeuvre.

For this summer grilling recipe, red snapper is grilled perfectly, stuffed in tacos, and topped with cilantro and lime. A fast dish for snapper lovers.

Serrano chiles, cilantro, and tomatillos increase the flavor profile of these crab cakes and make them entirely Mexican. A great summer crab recipe.

Sole Grenobloise is a classic French recipe. Sole is seared then drizzled with a sauce of browned butter, capers, parsley, and lemon juice. Easy to make.

A summer Japanese recipe. Cold shrimp and crab share a bowl with vegetables and thin slices of omelet. All is drizzled with a spicy ginger-soy dressing.

A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.

In this healthy recipe, lump crab takes centerstage in a light, airy souffle, served with a tangy carrot sauce, that’s low calorie and nearly guilt-free.

Mussels are a typical Istanbul street food. For this Turkish delight, plump orange mussels are stuffed with herbed rice, pine nuts, and currants then steamed.

Grilled salmon acts as a stage for a salad consisting of fennel, green olives with pimentos, and scallions all dressed with olive oil and lemon juice.

This adaptation of a contemporary Portuguese recipe from chic restaurants has lots of shrimp, spinach, and cured ham in a creamy, port-flavored sauce.

An utterly simple, Indian-inspired recipe. Mussels are bathed in a savory saffron broth, bright with ginger, garlic, peppers, and curry.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

Gumbo is southern cooking and Paula Deen’s recipe has it all: chicken and sausage, roux, and the holy trinity. Serve with white rice and corn bread.

The cod, once poached in olive oil, is supple and utterly delicious. It sits on a bed of roasted tomatoes and broccoli rabe, which adds acid to the dish.

For this spicy tequila shrimp recipe, shrimp is marinade in a spicy tequila brew and then are seared. Spicy and sweet peppers and tomatoes add flavor.

In this recipe, salmon dressed in a yogurt sauce flavored with ginger, garlic, chiles, garam masala, and turmeric is baked over kale leaves and basmati rice.

These crab cakes are bursting with lump crab meat, scant bread crumbs, and lots of herbs and spices. Polenta and a remoulade sauce are served on the side.

Asian chile paste spices up these crabmeat wonton cups. A simple appetizer with minimal ingredients that looks attractive. Perfect for the holidays.