Italian Rub

• Italians cuisine tosses sea scallops into dozens of pasta dishes. The seafood is seasoned with a mixture of traditional, Italian seasonings including basil, rosemary, sage, thyme, oregano, cilantro, savory and marjoram. You can purchase Italian seasoning premade, but the ingredients will be dried. For a fresher taste, you can purchase each ingredient and chop up a small amount to make your own fresh Italian seasoning.

Cajun Kick

• Cajuns learned to make dishes that used local products from the swamps, bayous, lakes, rivers and ocean. Sea scallops found their way into Cajun dishes since Louisiana's offshore waters house the seafood. Famous Louisiana gumbo, jambalaya and other dishes feature succulent scallops made with fresh thyme, oregano, bay leaves and cayenne. Typically, the scallops are sautéed in olive oil or chicken stock, and these Cajun spices are added right before the scallops are mixed into the main dish.

Asian Fusion

• Asian cultures prefer to steam scallops with the shell, because the shell helps tenderize the steamed seafood inside. Steaming scallops makes it easy to taste the original freshness and sweetness of the seafood. High quality soy sauce, chopped chili, chopped garlic, ground black pepper and a splash of Chinese cooking wine are added during the steaming process for flavor.

Salt and Pepper

• Some people prefer to savor the taste of scallops by not mixing them with anything except a pinch of salt and ground pepper. Scallops are a good, low-fat source of protein with a large quantity of vitamin B. By steaming or sautéing the tender seafood, you can add a small amount of salt and pepper for a low-calorie, healthy meal.