Scallops

high heat, pan, approx. 30 seconds each side. but watch carefully depending on thickness.

I like them med rare,with sea salt and cracked black. Pull the scallops and deglaze the pan with white wine and lemon,mount with unsalted butter.

wrapped in bacon and baked.

Just saute in butter on each side until they get a little sear on them.

Only season with salt and pepper, dont bother with tonys or anything else... they have plenty of flavor on their own

I did some in Olive Oil, and seasoned them with Tony's, garlic powder & basil. Very tasty- even the wife (who doesn't really like scallops) ate them and liked them.

Make sure you get sea scallops, not bay scallops, which is usually skate.

My favorite way to cook them is wrap in bacon, drizzled with olive oil and lemon juice, and grilled.

As posted above, the #1 tip is not to overcook them, as they will become tough/chewy.

Have drawn butter ready, and there's nothing finer.

Remind me how mich I used to like the giant ones from WHOLE FOODS and then they just began to suck. The cooking prep is easy - butter works fine - as long as you are very careful with them and do not burn them.