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Selecting Scallops

Technique Class3D5 1

Scallops need to be big enough that they don’t fall through the cooking grate, so look for bay scallops or sea scallops that are at least 1 inch wide (never the tiny, rubbery calico scallops). Scallops should be cream colored or slightly pink. The bright white ones have been soaked in tripoly-phosphate and water. As soon as they get hot, the water runs out and prevents browning.

Technique Class3D5 2

Often the large abductor muscle, which was once attached to the scallop’s shell, is left on. Peel it off and discard it. It’s chewy.

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