17 Delicious Healthy Scallop Recipes Nutritious

Scallops are not only a delight to the palate but also a powerhouse of nutrition, making them a perfect choice for anyone looking to whip up something both delicious and healthy. Whether you’re in the mood for a quick weeknight dinner or planning a special meal, our roundup of 17 scallop recipes promises to inspire your next culinary adventure. Dive in and discover dishes that are as nutritious as they are flavorful!

Grilled Scallops with Avocado Salsa

Get ready to wow your taste buds with this summer stunner. Grilled scallops meet creamy avocado salsa for a match made in foodie heaven.

Ingredients

• 1 lb fresh scallops (the bigger, the better)
• A couple of ripe avocados
• A handful of cherry tomatoes, diced
• A small red onion, finely chopped
• A splash of lime juice
• A drizzle of olive oil
• Salt and pepper to get it just right
• A pinch of cilantro, because why not?

Instructions

1. Fire up your grill to medium-high heat (around 400°F) – you want those grill marks!
2. While the grill heats, pat your scallops dry with a paper towel. Dry scallops = better sear.
3. Toss scallops with a drizzle of olive oil, salt, and pepper. Keep it simple.
4. Grill scallops for 2-3 minutes per side. Look for that golden crust before flipping.
5. Meanwhile, mash the avocados in a bowl. Chunky or smooth? Your call.
6. Stir in diced tomatoes, red onion, lime juice, and cilantro. Mix gently to keep it fresh.
7. Plate your scallops and top with a generous scoop of avocado salsa.

Dig into the perfect combo of smoky, buttery scallops and zesty, creamy salsa. Serve on a bed of greens or with crispy tortilla chips for an extra crunch.

Seared Scallops with Quinoa and Greens

Unlock the secret to a restaurant-quality dinner at home with this seared scallops dish—it’s all about the crisp, golden crust and tender, buttery center.

Ingredients

• 6 large sea scallops (about 1 lb)
• A couple of cups of cooked quinoa
• A handful of mixed greens
• A splash of olive oil
• 2 tbsp unsalted butter
• A pinch of salt and pepper
• A squeeze of lemon juice

Instructions

1. Pat the scallops dry with paper towels—this is crucial for a good sear.
2. Heat a splash of olive oil in a non-stick pan over medium-high heat until it shimmers.
3. Season the scallops with a pinch of salt and pepper right before they hit the pan.
4. Place the scallops in the pan, making sure they’re not touching, and sear for 2 minutes without moving them.
5. Flip the scallops, add 2 tbsp of butter to the pan, and sear for another 2 minutes. Tip: Spoon the melted butter over the scallops for extra flavor.
6. Remove the scallops from the pan and let them rest on a plate.
7. Toss the cooked quinoa and mixed greens with a squeeze of lemon juice and a pinch of salt.
8. Divide the quinoa and greens between plates, top with the scallops, and drizzle any remaining pan butter over the top.

Finish with a flourish—the scallops should be caramelized on the outside, almost melting inside. Pair with a crisp white wine for a meal that feels luxe but is deceptively simple to pull off.

Baked Scallops with Garlic and Herbs

Yes, you read that right—baked scallops that are so juicy, they practically melt in your mouth. Drenched in garlic and herbs, this dish is your next dinner party showstopper.

Ingredients

• 1 pound of fresh scallops
• A couple of tbsp of olive oil
• 3 cloves of garlic, minced
• A splash of lemon juice
• A handful of fresh parsley, chopped
• A pinch of salt and pepper
• 1/2 cup of breadcrumbs
• 2 tbsp of melted butter

Instructions

1. Preheat your oven to 400°F—this ensures a crispy top without overcooking.
2. Rinse the scallops under cold water and pat them dry with paper towels. Dry scallops sear better!
3. In a bowl, mix the olive oil, minced garlic, lemon juice, parsley, salt, and pepper. This is your flavor bomb.
4. Toss the scallops in the mixture until they’re fully coated. Let them sit for 5 minutes to soak up all that goodness.
5. Place the scallops in a single layer on a baking dish. Crowding leads to steaming, not baking.
6. Mix the breadcrumbs with melted butter and sprinkle over the scallops for that irresistible crunch.
7. Bake for 12-15 minutes, or until the breadcrumbs are golden and the scallops are opaque.

Ready to dig in? The scallops are tender with a crispy, buttery topping that’s packed with flavor. Serve them over a bed of zucchini noodles for a low-carb twist.

Scallop and Mango Ceviche

Kick off your summer with this zesty Scallop and Mango Ceviche—bright, fresh, and bursting with flavor. Perfect for those hot days when you crave something light yet satisfying.

Ingredients

• 1 lb fresh scallops, sliced thin
• 1 ripe mango, diced small
• 1/2 red onion, finely chopped
• a couple of limes, juiced
• a splash of orange juice
• 1 jalapeño, seeds removed and minced
• a handful of cilantro, chopped
• a pinch of salt
• a dash of olive oil

Instructions

1. In a large bowl, combine the sliced scallops, lime juice, and orange juice. Let it marinate in the fridge for exactly 15 minutes—the acid will ‘cook’ the scallops to perfection.
2. While the scallops marinate, dice the mango and red onion, mince the jalapeño, and chop the cilantro. Tip: For less heat, use only half the jalapeño.
3. After 15 minutes, drain most of the marinade from the scallops, leaving just a little for extra flavor.
4. Gently fold in the mango, red onion, jalapeño, and cilantro with the scallops. Tip: Use a rubber spatula to keep the scallops from breaking apart.
5. Season with a pinch of salt and a dash of olive oil, then give it one final gentle mix. Tip: Let it sit for 5 minutes before serving to let the flavors meld.

Now, the texture is a dream—creamy scallops against the juicy mango, with a crunch from the onion. Serve it in crispy wonton cups for an edible bowl situation that’s as fun to eat as it is delicious.

Healthy Scallop Stir-Fry with Vegetables

Overwhelm your taste buds with this lightning-fast scallop stir-fry that’s packed with crisp veggies and bold flavors. Perfect for a weeknight win or impressing your foodie friends.

Ingredients

• 1 lb fresh scallops, patted dry
• 2 cups of mixed bell peppers, sliced thin
• 1 cup of snap peas, ends trimmed
• A couple of garlic cloves, minced
• A thumb-sized piece of ginger, grated
• A splash of soy sauce
• 1 tbsp of olive oil
• A pinch of red pepper flakes
• 1/2 cup of chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add scallops in a single layer; sear for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, toss in garlic and ginger; stir for 30 seconds until fragrant.
4. Throw in bell peppers and snap peas; stir-fry for 3 minutes until vibrant but crisp.
5. Pour in chicken broth and soy sauce; let it bubble for 1 minute to reduce slightly.
6. Return scallops to the skillet; sprinkle with red pepper flakes. Toss everything together for 1 minute.
7. Tip: Don’t overcrowd the scallops when searing to get that perfect crust.
8. Tip: Keep the veggies crisp by not overcooking them; they should still have a bite.
9. Tip: Adjust the heat as needed to prevent the garlic from burning.

Juicy scallops meet crunchy veggies in a sauce that’s just the right amount of salty and spicy. Serve it over a bed of quinoa or rice noodles for an extra hearty meal.

Scallop and Zucchini Noodles with Pesto

Kickstart your summer dinners with this light yet luxurious scallop and zucchini noodle dish, drenched in vibrant pesto. It’s quick, it’s fresh, and it’s packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 lb fresh scallops
• 3 medium zucchinis, spiralized
• A couple of garlic cloves, minced
• A splash of olive oil
• 1/2 cup basil pesto (store-bought or homemade)
• Salt and freshly ground black pepper, to season
• A handful of cherry tomatoes, halved
• A sprinkle of parmesan cheese (optional)

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Pat the scallops dry with paper towels—this ensures a golden sear—then season both sides with salt and pepper.
3. Sear the scallops for 2 minutes on each side until golden and just opaque in the center. Remove and set aside.
4. In the same skillet, add a bit more olive oil if needed, then toss in the minced garlic for 30 seconds until fragrant.
5. Add the zucchini noodles to the skillet, tossing for 2-3 minutes until just tender but still crisp.
6. Stir in the pesto until the noodles are evenly coated, then fold in the cherry tomatoes.
7. Divide the zucchini noodles among plates, top with the seared scallops, and sprinkle with parmesan if using.

Mouthwatering doesn’t even begin to cover it—the scallops are buttery, the noodles have a perfect bite, and the pesto brings it all together with its herby punch. Serve it straight from the skillet for that rustic, family-style vibe.

Low-Carb Scallop and Cauliflower Rice Bowl

Unlock the secret to a guilt-free, flavor-packed meal that’s as easy to make as it is to devour. This low-carb scallop and cauliflower rice bowl is your ticket to a quick, nutritious dinner that doesn’t skimp on taste.

Ingredients

• 1 lb fresh scallops, patted dry
• 2 cups riced cauliflower (store-bought or homemade)
• A splash of olive oil
• A couple of garlic cloves, minced
• A handful of cherry tomatoes, halved
• A sprinkle of salt and pepper
• A dash of lemon juice
• A small bunch of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the scallops, making sure not to overcrowd the pan, and sear for 2 minutes on each side until golden. Tip: Don’t move them around to get that perfect crust.
3. Remove scallops and set aside. In the same pan, add a bit more oil if needed, then toss in the minced garlic until fragrant, about 30 seconds.
4. Throw in the riced cauliflower and cherry tomatoes, stirring frequently for 5 minutes until the cauliflower is tender. Tip: Keep the heat medium to avoid burning.
5. Season with salt, pepper, and a dash of lemon juice, then mix well.
6. Return the scallops to the pan, gently folding them into the cauliflower rice. Tip: Let them warm through for about a minute to meld the flavors.
7. Garnish with fresh parsley before serving.

This dish boasts a delightful contrast between the tender scallops and the slightly crunchy cauliflower rice, with a bright kick from the lemon. Try serving it in a hollowed-out bell pepper for an extra pop of color and crunch.

Scallop and Spinach Salad with Lemon Vinaigrette

Transform your dinner game with this scallop and spinach salad—crisp, fresh, and zingy enough to make your taste buds dance.

Ingredients

• 1 lb fresh scallops, patted dry
• A big handful of baby spinach
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 1 minced garlic clove
• A pinch of salt and pepper
• A drizzle of honey

Instructions

1. Heat a skillet over medium-high heat and add a couple of tablespoons of olive oil.
2. Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Sear for 2 minutes on each side until golden. Tip: Don’t move them around—let them get that perfect crust.
3. Remove scallops from the pan and set aside on a plate.
4. In the same pan, toss in the minced garlic and sauté for about 30 seconds until fragrant.
5. Whisk together a splash of lemon juice, a drizzle of honey, and the sautéed garlic to make the vinaigrette. Tip: Adjust honey to balance the tartness.
6. In a large bowl, combine the baby spinach with the warm vinaigrette, tossing gently to coat.
7. Plate the spinach and top with the seared scallops. Tip: Serve immediately to keep the scallops warm and the spinach crisp.

Mmm, the scallops are buttery and rich against the bright, tangy spinach. Try adding avocado slices for extra creaminess or serve with crusty bread to soak up every last drop of vinaigrette.

Steamed Scallops with Ginger and Scallions

Kick off your seafood game with these steamed scallops—juicy, fragrant, and ready in minutes. Perfect for impressing or treating yourself, no fancy skills needed.

Ingredients

• 1 lb fresh scallops, muscles removed
• A thumb of ginger, julienned
• A couple of scallions, sliced
• A splash of soy sauce
• A drizzle of sesame oil
• 1 tbsp vegetable oil

Instructions

1. Rinse the scallops under cold water and pat them dry with paper towels. Tip: Dry scallops sear better and steam more evenly.
2. Heat the vegetable oil in a pan over medium-high heat. Sear the scallops for 1 minute on each side until golden. Tip: Don’t overcrowd the pan to get that perfect crust.
3. Transfer the scallops to a steaming plate. Top with ginger and half of the scallions.
4. Steam over boiling water for 4 minutes. Tip: The scallops are done when they’re opaque and slightly firm to the touch.
5. Drizzle with soy sauce and sesame oil. Sprinkle the remaining scallions on top.

Enjoy these scallops straight from the steamer—tender, with a kick of ginger and a hint of sesame. Serve them over a bed of rice or with a side of crisp veggies for a full meal.

Scallop and Sweet Potato Hash

Bold flavors collide in this scallop and sweet potato hash—seared scallops meet caramelized sweet potatoes for a breakfast game-changer.

Ingredients

• a couple of large sweet potatoes, diced
• a splash of olive oil
• a pinch of salt and pepper
• 1 tbsp of butter
• 6 large scallops, patted dry
• a handful of fresh thyme
• a drizzle of maple syrup

Instructions

1. Preheat your skillet over medium heat and add a splash of olive oil.
2. Toss in the diced sweet potatoes, spreading them out in an even layer. Let them sit untouched for 5 minutes to get a good sear.
3. Flip the sweet potatoes, add a pinch of salt and pepper, and cook for another 5 minutes until they’re golden and tender. Tip: Resist stirring too much to get those crispy edges.
4. Push the sweet potatoes to one side of the skillet, add 1 tbsp of butter to the empty space, and let it melt.
5. Place the scallops in the butter, seasoning them with a pinch of salt. Cook for 2 minutes without moving them for a perfect sear.
6. Flip the scallops, add a handful of fresh thyme around them, and cook for another 2 minutes. Tip: The scallops are done when they’re golden and slightly firm to the touch.
7. Drizzle everything with a little maple syrup, give it a gentle toss, and remove from heat. Tip: The syrup adds a sweet contrast to the savory scallops.

Delight in the contrast of textures—crispy sweet potatoes against the tender, buttery scallops. Serve it straight from the skillet for a rustic vibe, or plate it up fancy with a thyme garnish.

Healthy Scallop Chowder with Coconut Milk

Alright, let’s dive straight into making this creamy dream come true. A bowl of this chowder is your ticket to flavor town with a healthy twist.

Ingredients

• 1 lb fresh scallops, patted dry
• A splash of olive oil
• 1 onion, diced
• A couple of garlic cloves, minced
• 2 cups diced potatoes
• 1 cup corn kernels
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• A pinch of salt and pepper
• A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Toss in the diced potatoes and corn, stirring to mix. Cook for another 5 minutes until the potatoes start to soften.
3. Pour in the coconut milk and vegetable broth. Bring to a simmer, then lower the heat. Let it bubble gently for 15 minutes, or until the potatoes are tender.
4. Season the scallops with a pinch of salt and pepper. Add them to the pot, cooking for 3-4 minutes until just opaque. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Stir in the chopped parsley right before serving for a fresh pop of color and flavor. Tip: Taste and adjust seasoning if needed, but remember the scallops bring their own sweetness.
6. Serve hot, garnished with extra parsley if you’re feeling fancy. Tip: For an extra crunch, top with toasted coconut flakes.

Heavenly creamy with a hint of sweetness from the coconut milk, this chowder is a cozy yet light meal. The scallops add a luxurious touch, making it perfect for impressing guests or treating yourself on a lazy Sunday.

Scallop and Asparagus Skillet

Elevate your dinner game with this scallop and asparagus skillet—quick, elegant, and packed with flavor. Perfect for impressing a date or treating yourself to a fancy meal at home.

Ingredients

• 1 lb fresh scallops, patted dry
• A bunch of asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• A splash of white wine
• A couple of garlic cloves, minced
• 1 tbsp butter
• Salt and freshly ground black pepper, to season
• A squeeze of lemon juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season scallops with salt and pepper, then add to the skillet. Sear for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, add a bit more oil if needed, then toss in asparagus. Cook for 3 minutes, stirring occasionally.
4. Push asparagus to one side, add minced garlic and butter to the other. Sauté for 30 seconds until fragrant.
5. Pour in a splash of white wine, let it bubble for 1 minute to reduce slightly.
6. Return scallops to the skillet, squeeze lemon juice over everything. Cook for another minute to warm through.
7. Tip: Don’t overcrowd the scallops in the pan—they need space to get that perfect sear.
8. Tip: Trim asparagus by snapping the ends—they’ll break naturally where the tough part starts.
9. Tip: Use a dry white wine you’d drink—it makes all the difference in the sauce.

Buttery scallops meet crisp-tender asparagus in a light, wine-kissed sauce. Serve over creamy polenta or with crusty bread to soak up every last drop.

Scallop and Kale Salad with Almonds

Scallops sear to golden perfection while kale gets a massage for maximum tenderness—this salad’s a textural dream with crunchy almonds.

Ingredients

• 1 lb fresh scallops, patted dry
• 4 cups kale, torn into bite-sized pieces
• 1/2 cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• A splash of apple cider vinegar
• A couple of garlic cloves, minced
• Salt and freshly ground black pepper

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Season scallops with salt and pepper, then sear for 2 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure a good crust.
3. In a large bowl, combine kale, lemon juice, apple cider vinegar, remaining olive oil, and minced garlic. Massage for 2 minutes until kale softens. Tip: This step reduces bitterness and improves texture.
4. Add toasted almonds to the kale mixture, tossing to combine.
5. Divide salad among plates, top with scallops. Tip: For extra zing, drizzle with a bit more lemon juice right before serving.

Here’s the deal: the scallops bring buttery richness, kale offers earthy depth, and almonds add a nutty crunch. Serve it with crusty bread to soak up every last drop of dressing.

Grilled Scallop Kebabs with Bell Peppers

Viral on every foodie’s feed, these Grilled Scallop Kebabs are your next must-try. Juicy scallops meet crisp bell peppers in a smoky, charred perfection that’s begging for your grill.

Ingredients

• 1 lb fresh scallops, patted dry
• 2 bell peppers (any color), cut into 1-inch pieces
• A couple of wooden skewers, soaked in water for 30 mins
• 2 tbsp olive oil
• A splash of lemon juice
• 1 tsp garlic powder
• Salt, just a pinch

Instructions

1. Preheat your grill to a medium-high heat, about 400°F.
2. Thread the scallops and bell pepper pieces onto the skewers, alternating between them.
3. In a small bowl, mix olive oil, lemon juice, garlic powder, and salt. Brush this mix over the kebabs.
4. Place the kebabs on the grill. Cook for 2-3 minutes per side, until scallops are opaque and peppers have nice grill marks.
5. Tip: Don’t overcrowd the skewers. Leave a little space between each piece for even cooking.
6. Tip: Keep an eye on the scallops. They cook fast and can go from perfect to rubbery in seconds.
7. Tip: Let the kebabs rest for a minute off the grill. This lets the juices redistribute.

Now the kebabs are ready to dazzle. The scallops are tender with a slight crisp from the grill, while the peppers add a sweet crunch. Serve them over a bed of quinoa or with a side of garlic aioli for dipping. Next time you fire up the grill, these kebabs are calling your name.

Scallop and Mushroom Risotto with Brown Rice

Elevate your dinner game with this creamy, dreamy scallop and mushroom risotto that’s surprisingly easy to whip up. Perfect for impressing your date or treating yourself to a fancy meal at home.

Ingredients

• 1 cup brown rice
• 4 cups chicken stock
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 oz mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 1 tbsp butter
• 8 large scallops
• A splash of lemon juice
• A couple of fresh thyme sprigs
• Salt and pepper to get it just right

Instructions

1. Heat the chicken stock in a pot until simmering, then keep it warm on low heat.
2. In a large pan, heat olive oil over medium heat. Add garlic and onion, cooking until soft, about 3 minutes.
3. Toss in the mushrooms, cooking until they’re golden and have released their juices, roughly 5 minutes.
4. Stir in the brown rice, toasting it slightly with the veggies for about 2 minutes.
5. Pour in the white wine, letting it bubble away until mostly absorbed.
6. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This patience game takes about 25 minutes.
7. While the rice is doing its thing, season scallops with salt and pepper. In a separate pan, heat butter over high heat and sear scallops for 1.5 minutes per side until golden. Set aside.
8. Once the rice is creamy and al dente, stir in Parmesan, lemon juice, and thyme. Season to taste.
9. Serve the risotto topped with scallops. Garnish with extra thyme if you’re feeling fancy.

Whip this up for a dish that’s luxuriously creamy with a hint of earthiness from the mushrooms and a sweet, delicate bite from the scallops. Try serving it with a crisp salad to cut through the richness.

Scallop and Tomato Basil Soup

Get ready to dive into a bowl of pure comfort with this scallop and tomato basil soup. It’s creamy, it’s tangy, and it’s packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 lb fresh scallops
• 4 cups ripe tomatoes, chopped
• a splash of olive oil
• 2 cloves garlic, minced
• a couple of fresh basil leaves, torn
• 1 cup heavy cream
• 2 cups chicken broth
• salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the minced garlic and sauté until golden, about 1 minute.
3. Toss in the chopped tomatoes and cook until they start to break down, around 5 minutes.
4. Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes.
5. Blend the soup until smooth, then return it to the pot.
6. Stir in the heavy cream and torn basil leaves. Simmer for another 5 minutes.
7. Season the scallops with salt and pepper, then sear in a hot pan for 2 minutes on each side.
8. Ladle the soup into bowls and top with the seared scallops.

Enjoy the velvety texture of the soup paired with the succulent scallops. For an extra kick, drizzle with a bit of chili oil before serving.

Scallop and Edamame Salad with Sesame Dressing

Let’s dive into a dish that’s as refreshing as it is elegant—perfect for those sweltering summer days when you crave something light yet satisfying.

Ingredients

• 1 lb fresh scallops, patted dry
• A couple of cups of shelled edamame, thawed if frozen
• A splash of sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey
• A squeeze of lime juice
• A handful of chopped cilantro
• 1 tsp grated ginger
• A sprinkle of sesame seeds

Instructions

1. Heat a non-stick pan over medium-high heat. No oil needed—the scallops will sear in their own juices.
2. Add the scallops to the pan, making sure they’re not touching. Sear for 2 minutes on each side until golden. Tip: Don’t move them around; let them develop a crust.
3. While the scallops cook, whisk together sesame oil, soy sauce, honey, lime juice, and ginger in a small bowl. This is your dressing—taste and adjust if needed.
4. Toss the edamame with half the dressing in a large bowl. Tip: The edamame can be warm or cold, depending on your preference.
5. Arrange the seared scallops on top of the edamame. Drizzle with the remaining dressing.
6. Garnish with chopped cilantro and a sprinkle of sesame seeds. Tip: For extra crunch, add some toasted sesame seeds on top.

Get ready for a dish that’s a symphony of textures—creamy scallops, crunchy edamame, and that silky sesame dressing tying it all together. Serve it over a bed of greens or as is for a protein-packed lunch.

Conclusion

Outstanding in both flavor and nutrition, this roundup of 17 healthy scallop recipes offers something for every home cook. From quick weeknight dinners to elegant dishes for special occasions, these recipes prove that eating well never means sacrificing taste. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!