Just king scallops, no roe. Low glaze Xlarge Scallops. Caught in the US, they are the best we’ve seen. Net weight is 900gram, 18-22 in a 1kg bag.
Searing or pan-frying is probably the best way because they take such minimal cooking time, and this method adds colour without overcooking. A general rule of thumb is 2 minutes on one side and anything from 10 seconds to 2 minutes on the other.
If Scallops are mushy to the touch, they are undercooked, and if they are firm, they are overcooked. If, however, they are springy – congratulations, you have just cooked the perfect Scallop!