Ingredient: U-10 Scallops

Sautéed Shrimp and Scallops

Recipe courtesy of Kirk DeLoach, Executive Chef, The Army and Navy Club (Washington, D.C.)...

Seared Scallops Over Watermelon Gazpacho with Watermelon Feta Salad and Balsamic Reduction

Recipe courtesy of Brandon Pomerson, Executive Sous Chef, Elkridge Club (Baltimore, Md.)...