From Family Circle, this is quick and low-cal. -- posted by Lissa_L

I finally managed to get Aunt Barb to divulge her recipe! Serve with rice or a nice crusty bread to dip in the tasty sauce. -- posted by Lambkyns

I've been working on this recipe for awhile to adjust it to my taste. I think I've finally gotten it right! I love to make this in the summer for a great light dinner on the patio. -- posted by Bippie

Adapted from a recipe from chef Jean-Georges Vongerichten, a very elegant dish and the raisin-caper combinations is surprisingly wonderful. Supposedly discovered by accident in the kitchen of Jean-Georges. -- posted by Chef Kate

A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like. -- posted by Chef Kate

Another way to enjoy scallops in their shell on the barbecue. If you don't enjoy lemon enough to eat with the rind intact you could also just try sprinkling with lemon juice. -- posted by Peter J

I cobbled this salad together one summer evening, while sipping on some chardonay in the kitchen. It was so easy and good that now it's one of our summer staples. I've tried this in many different variations, substituting ingredients like Blue Chees instead of Feta, Marinating and pan searing, the scallops in reserved bacon fat and Olive Oil, making my own jumbo crutons. No matter how I vary it, the combo of Warm Bacon, Scallops and eggs over spinach salad is just delicious. -- posted by Chef #314047

I have not made this yet, sounds delicious! Recommend serving with rice and steamed broccoli florets. -- posted by Elly in Canada

This is a recipe I found and changed to fit my own personal tastes. This is great for autumn (since fresh pumpkin is so abundant) but is delightful any time of the year. -- posted by Cynna

Easy to make, and quite elegant. -- posted by Denver cook