5 New Ways to Serve Scallops

Fresh scallops are the blank-canvas seafood of summer, and we checked in with five chefs putting their own spin in the beautiful bivalve. Some are serving them raw and adding accoutrement like coconut snow, koji-fermented shiitakes, and sugar kelp, while others are using celery root and taro root to recreate the texture altogether for a plant-based application. Here are five ways to add sizzle to your next scallop special.

Scallop and shiitake, Hav...