Boiled Lobster

Bud's Stuffed Quahogs

Chicken-Tuna Bake

Clam Cakes

Clam Casserole

Clam Pie

Crab Louis

Fresh Crab Cakes

Golden Shrimp Casserole

Grilled Shrimp and Mandarin Black Bean Salad

Herb Baked Scallops

Hyannis Seafood Casserole Recipe

Jambalaya Recipe

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Lobster Bisque

Lobster Pie

Lobster Salad

Lobster Stew

Lobster Thermidor

Marie's Caesar Shrimp Skewers

Orange Tarragon Ginger Shrimp with Rice Noodles Recipe

Oyster Casserole

Oyster Stew

Poor Man's Turkey

Scalloped Oysters

Scallop Stew

Seven Seas Casserole

• 1 Pound of Scallops will make 4 Small Servings
• Do Not Refreeze Frozen Scallops
• Place your uncooked scallops in a Colander and rinse with cold water before cooking.
• If you have extra large scallops, you can cutthem before cooking-Just remember they do shrink up considerly when cooked!Never overcook Scallops- They will become toughand lose their flavor.

• Scallops are very versatile! Use them in placeof chicken orother seafood. Experiment!