Just king scallops, no roe. Low glaze Xlarge Scallops. Caught in the US, they are the best we’ve seen. Net weight is 800gram, under 20 in a 900g 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, if they are firm they are overcooked. If however, they are springy – congratulations you have just cooked the perfect Scallop!