I love scallops but there is huge variation on the scallops you get at grocery stores. 90% of all scallops are frozen the difference is how much Tri Poly Phosphate is added or how much saline marination. The best scallops will be sold as “Dry” and fresh but frozen “dry” scallops are just as good.
I tried recipe tonight with Lemon Orzo but the Orzo was not so good. The scallops were outstanding
Completely dry scallops both sides
Cast iron skillet heat 2 tbls olive oil to smoking point
Place scallops in pan starting at 12pm and moving clockwise,
Turn at 2 and a half minutes
Remove from heat after 2 and a half minutes on other side