I love scallops, Mama, when I can get the dry ones; or if I happen to be flush when diver scallops are in season.
The others, unfortunately, are so pumped up with water that you can't even get them to sear.
I have a great recipe I make as a first course using scallops and sweet & sour lentils. When doing this for company I form the lentils into a base shaped like a scallop. It gets raves every time.
I'll post it if anyone wants it.
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