Two Ways to Eat 10/20 Scallops

"10/20" is an industry term and refers to their size: 10/20 scallops per pound, but they are also called "Sea Scallops".

The scallop's natural sweetness is never on display so clearly as before it's cooked. And uses for raw scallops are endless: carpaccio, crudo, ceviche, tartare, or sushi. There are many great raw scallop recipes available like this Scallop Crudo with Wasabi-Ginger Sauce.

Here is a quick guide:

Start by patting the scallops dry with a paper towel. This helps ensure a nice sear on the outside. Heat a skillet or non-stick pan over medium-high heat. Add a small amount of oil, such as olive oil or butter, to the pan.

Once the oil is hot, carefully add the scallops to the pan. Make sure they are spaced apart and not overcrowded. Cook the scallops for about 2-3 minutes on each side, or until they are golden brown and opaque in the center. Be careful not to overcook them, as they can become rubbery.

While the scallops are cooking, you can prepare any accompanying sauces or side dishes. Try this recipe from The New York Times: Sea Scallops With Brown Butter, Capers and Lemon. Once the scallops are cooked to your liking, remove them from the pan and serve immediately.

Remember, cooking times may vary depending on the size of the scallops, so it's always a good idea to keep an eye on them as they cook.

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