Scallops are similar to crab or lobster taste-wise but they have a firmer texture. The flavor tends to be sweet, buttery, and delicate
An excellent source of Trace Minerals and Protein
Choose an oil like Safflower, Butter, Extra Virgin Olive Oil or Grapeseed. Pan Sear.
Look for a golden brown on the pan side when you sautée scallops in a pan. Once the pan side is golden brown, flip the scallop. When the scallop is golden brown on both sides, it is done. Look for the scallops to break apart slightly along the edge. This works no matter how you are cooking them. Check the texture.
*17-19 Pieces depending on size. Approx 1 Lb