Cooking Scallops
Scallops are lean protein, and as such, they can toughen very easily upon cooking.
It is very important not to overcook scallops as they can go from
succulent to rubber ball pretty quickly. Don’t take your eyes off them when cooking
to make sure that you remove them from the heat when they are still moist, juicy and plump.
Grilling, sautéing, broiling and grilling are all simple, dry heat methods by
which you can cook large sea scallops to really showcase them.
Moist heat methods including stir-fry (with sauce) and simmering
(as in soups and stews and even risottos) are perfect for the small, sweet bay scallops.
