Fresh and frozen scallops are widely available and are a delightful indulgence, truly a treat. Look for dry-packed scallops, which are packed without extra liquid or chemical treatment.
Make sure the scallops are at room temperature and pat them dry before adding them to the pan. I calculate four or five sea scallops per person for a main course, or three scallops for a first course. Remove the tough adductor muscles before cooking, or ask your fishmonger to do so. This recipe also works with the small Nantucket bay scallops.
