I have eaten big scallops in restaurants in Scotland, but it is the first time to get hold of some to cook at home. Most of the time such quality are snatched up by restaurants, lucky that on line fishmonger manage to get some for local customers.
Washed in salted water, mopped dry, cover with a little cornstarch, seared in hot pan with a little butter. Being big, they are easy to brown on all sides, while the middle is still juicy and tender, delicious.
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