I love seared scallops but i have never cooked them before.
This stuff is more affordable where I currently live so i thought i should give it a try.
I got 2 dozen fresh scallops for $12. They are still on shell. I have no idea how this compares to the states.
They’re not real big, a little bigger diameter than a quarter. Is this big enough to sear?
They also still have that orange piece attached. Do i have to remove it or is that just done at restaurants for appearance? Is there any inedible parts i should be aware of?
by Myshgoingup