These scallops made me feel like I was an Iron Chef... they came out like you see on Hells Kitchen. Gordon Ramsey would have served mine. The scallops themselves appear to be "dry" which is good. They have a very mild and pleasant odor. They cook up great with a almost sweet undertone to the mild flavor. I could cut them with the side of my fork. A butter knife smoothly cuts thru them as well. I have attempted to cook scallops many times. I take a basic approach, hot pan (avocado oil) and lightly salted. I could never get them to a nice crust. They will typically be too wet, or just stick to the pan. Not enough heat and they do not brown well. Well, these scallops proved it is more in the product then some secret only chefs learn. They barely stuck to the pan, developed a nice brown crust. The first side took from 2.5 - 3 minutes. About the same on the other, medium high heat. Added some butter along the way, more salt afterwards. Great on their own, with pork belly, bacon or steak.
