Scallops

Sweet, tender adductor muscles of marine bivalves (*Pectinidae*), the part of the scallop that opens and closes the shell. Sea scallops (large, 10–30 per pound) are ideal for searing to a deep golden crust; bay scallops (tiny, 60–100 per pound) are best quickly sautéed or used raw in crudo. Insist on 'dry' or 'day boat' scallops — 'wet' scallops are soaked in tripolyphosphate preservative that prevents browning and waters down flavor. Cook hot and fast: 90 seconds per side for perfect caramelization.