Here's a make-it-tonight no-recipe recipe for when you grab those fresh sea scallops in Menemsha or at the farmers' market.

To make the most of local sea scallops, sear first, then serve with creamy mashed potatoes and crispy sautéed asparagus.

Bold colors and clean flavors make this dish a star showcase for fresh bay scallops.

The pros know: the quick saute in a hot pan is the best way to cook bay scallops; pairing ingredients with them is the fun part.

Just a couple minutes in a hot pan plus a quick citrus butter sauce = delicious Vineyard dinner. Oh, and pick something — polenta, mashed potatoes, sauteed spinach — for the scallops to nestle in.

A fresh tomato sauce enhanced with butter is the only thing you need to pair with seared sea scallops.

Bouillabaisse is a traditional French fishermen’s stew that easily picks up a Vineyard personality.

Atlantic sea scallops are here for us year-round, which any Islander in the depths of winter will tell you is a quality not to be taken for granted.

This ceviche recipe from Cooking the Catch by Dave “Pops” Masch is perfect for Vineyard bay scallops. The marinade of orange, lemon, and lime juices firms up the scallops a bit and brings a bright acidity.

A fresh take on pan seared scallops comes from the kitchen of State Road restaurant.