So, I don't get scallops all that often, but when I do, I'm sorta in a rut. I tend to do either a simple pan sear or a Saint Jacques, and I end up kicking myself for playing the same riff.
I have cookbooks with myriad scallop recipes, but I'm more likely to try something that a Hound recommends as being outstanding. I want this beautiful mess of dry-pack scallops to shine.
Mahalo nui loa,
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