Sea scallops have a lovely sweet, mild flavor. Here are two tips for cooking them.
1. Whole scallops come with small side muscles (they look like small tabs) that don't become tender with cooking; we recommend removing and discarding those muscles before cooking.
2. As with any protein that you want to get a good sear on, it's important to blot scallops dry before pan-searing them; if you don't, the extra moisture has to evaporate before any flavorful browning takes place, meaning the scallops could overcook by the time they get any color.
This is a members' feature.