1 lb. large scallops (10/20 size), cleaned and patted dry 1 tsp. kosher salt, plus more to taste 1/2 tsp. ground black pepper, plus more to taste 2 Tbsp. vegetable oil 2 Tbsp. unsalted butter 3 garlic cloves, finely chopped 2 Tbsp. all-purpose flour 1 1/2 cups chicken broth 1/4 cup heavy cream 1 1/2 Tbsp. lemon juice, plus more to taste 2 tsp. finely chopped parsley, plus more to serve Cooked pasta or rice, to serve Directions Step 1 Heat a large nonstick or well-seasoned cas

Extra virgin olive oil 1 large red onion, chopped 1 bell pepper, cored, chopped 5 garlic cloves, chopped 1 ½ tsp ground coriander 1 tsp sumac 1 tsp cumin 1 tsp red pepper flakes ½ tsp ground green cardamom 2 15-oz cans diced tomatoes ½ cup water Kosher salt and black pepper 2 ½ lb large shrimp 1 cup parsley leaves, chopped 1/3 cup toasted pine nuts, optional ¼ cup toasted sesame seeds, optional Lemon or lime wedges to serve Instructions Preheat the oven to 375 degrees F an