We recommend buying âdryâ scallops, which donât have chemical additives and taste better than âwet.â Dry scallops will look ivory or pinkish; wet scallops are bright white. If using wet scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons salt for 30 minutes before proceeding with step 1, and do not season with salt in step 2. To remove the tendons from the scallops, simply peel away the small, rough textured crescent-shaped tendon and discard.
1 1/2 pounds large sea scallops, tendons removed
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Lemon wedges or Orange-Lime Vinaigrette (recipe follows)