Seared Scallops with Basil, Anchovy and Sweet Corn Pudding
The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. Instead of being milky white, they're almost coral-colored.
Slideshow: More Scallop Recipes