EditorialJosh Dorcak, a veteran local chef, preparing scallops at MA?S, his tasting-menu restaurant in downtown Ashland, Ore., Oct. 5, 2022. (Joe Kline/The New York Times)
EditorialJosh Dorcak, a veteran local chef, preparing scallops at MA?S, his tasting-menu restaurant in downtown Ashland, Ore., Oct. 5, 2022. (Joe Kline/The New York Times)
EditorialBell pepper salad with capers and olives and shrimp pasta with corn and basil in New York, Aug. 31, 2022. Food styled by Greg Lofts. (David Malosh/The New York Times)
EditorialGrilled langoustine and king scallops sizzling in anchovy butter served at Crabshakk in Glasgow, Scotland, Nov. 19, 2021. (Robert Ormerod/The New York Times)
EditorialA line of ear-hanging scallops on the de Koning family’s sea farm in Frenchman Bay in Bar Harbor, Maine, Aug. 11, 2021. (Tristan Spinski/The New York Times)
EditorialSushi made from, left to right, Montauk scallops, New England amberjack and Gulf shrimp at Rosella in the East Village on April 22, 2021. (Daniel Krieger/The New York Times)