These spectacular scallops are uncommonly tender and delicious. Simply sauté them in butter and garlic or broil them in the oven or on the grill. They're delicious served with rice pilaf or try adding them to your favorite pasta dish.Thawing:
Thaw overnight in refrigerator or by placing the scallops in a tightly sealed bag and immersing in cold water for 1-2 hours. Rinse well.Pan-Fried:
Dredge in flour and sprinkle with your favorite seasonings. Pan-fry in a small amount of cooking oil or butter for 5-6 minutes, turning once.Poached:
Mix equal parts of water and white wine (or a light fish stock) to cover 4 cups of scallops. Add a bay leaf and 3 sprigs of parsley and poach 3-5 minutes. Remove herbs and scallops and continue to cook the liquid until it's reduced down enough to serve as a sauce. Season sauce to taste.