Tip Clean and dry the scallops (or ask the fishmonger to) and place them in a container, uncovered, in the fridge to air dry ...

While hearting a sauté pan on medium high heat. Clean scallops by removing tough “foot” part. Place scallops on a dry paper towel with the flat side facing down. Pat both sides and keep them as dry as ...

Since they have a relatively short shelf life, cooking scallops when they're as fresh as possible ensures their entire flavor spectrum of a subtle sweet and sea saltiness. You can also freeze live ...