Fish and shellfish have a reputation for being fussy, which is funny — they're the fastest thing in the fridge. Most of what's below is done before the rice finishes.

💡 Tip: pat everything completely dry first, and once it hits the hot pan, don't move it for a few minutes. That's the whole trick to a browned, crisp surface instead of a grey, steamed one — and it matters even more for scallops than for fish. Pull it off the heat a moment before it looks done; it keeps cooking on the plate.

Click the recipe that catches your eye to open it up and get cooking! 👇🧑‍🍳