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[quote=Anonymous][quote=Anonymous]Remember that scallops, even expensive ones, were frozen on the boat while still at sea.  If you're not buying them frozen, then that just means they were thawed prior to your buying them.  Might as well save the money and buy frozen and thaw them yourself.  This applies equally to shrimp.

Important, with scallops, to get the excess moisture out.  After thawing, LIGHTLY salt them and leave them on a paper towel for 15m, then pat extremely dry with paper towels.  Don't skimp on the paper towels -- these scallops costs $10/pound and paper towels cost a dollar for a whole roll.

Agreed that the way to go is a high sear, extremely briefly, on both sides.  DO NOT cook until cooked completely through -- there is this thing called carry-over cooking -- they will be overcooked by the time they get to the table.  Instead, cook until still raw in the middle.  You basically cannot undercook a scallop because they are delicious even raw, you are just searing off the outsides for texture purposes.  In order to get a high sear, you need to use a flavorless oil with a high smoke point (so not olive oil and DEFINITELY not butter) -- I go with canola oil.

On the side, a fresh tomatillo salsa or something of that nature.

Your kids will not eat this.  Make chicken nuggets to go with it.  One night of "being a short order cook" and making chicken nuggets will not kill them.[/quote]

Oh bleah. My child has eaten seared scallops since he ate food from our plates. Don't sell the kiddos short.

To the PP commenting about the "small" scallops...those are bay scallops, not sea scallops. Use the tiny ones in pasta dishes, etc. [/quote]

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