Cape May-Wildwood is the one of the largest fishing ports on the East Coast, and one of our stars is the Atlantic Sea Scallop—a meaty, sweet-tasting mollusk that cooks up in just a few minutes and is delicious accompanied by both savory and fruit flavors. If you’ve only had the smaller bay scallops, imagine a similar texture but the size of a marshmallow (you can even find the larger). Scallops are available at seafood markets. While they’re best cooked fresh, they’ll keep in a deep freeze.

Here are five scallop recipes from our own Persnickety Chef that you can make at home.

Scallops with Lemon and Thyme

Check out this recipe

Scallops with Sherry-Mushroom Cream Sauce

Check out this recipe