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My technique is to brine them as they thaw: place them in a plastic bag filled with cold water and 3 tablespoons of salt, and let them defrost for a day in the fridge. You can add garlic, soy sauce, or vanilla for flavor.

It's important to pat them dry with a paper towel before cooking, otherwise they can tend to disintegrate in the pan.

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Q: What is the best way to thaw frozen scollops?
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