They are usually cooked on the stove top.
According to Whole Foods: "Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a small metal spatula, swiftly loosen and flip each scallop. Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more. Transfer to a large plate and serve immediately. "
For a sauce: "After removing cooked scallops from skillet, reduce heat to medium-low and whisk 3 tablespoons lemon juice into the skillet, scraping up any browned bits. Add 2 tablespoons cold butter a few cubes at a time and continue whisking constantly until just melted. Whisk in 1/4 teaspoon sea salt. Drizzle over scallops. Garnish with parsley and serve immediately."
Depends on if you live in Australia or not. There scallops are different from Western scallops.
Broil for 5-8 mins. Or 450• for 6 min then turn and 6 min for other side.
Scallops are good for about 2-3 days in the refrigerator before they spoil.
London broil, fish, cake that has a coconut frosting. broil anything that you want browned on top.
Scallops can last in the fridge for 1-2 days before they spoil.
Scallops are good for about 2-3 days in the fridge before they spoil.
Scallops can stay in the fridge for up to 2 days before they spoil.
Scallops typically last in the fridge for 1-2 days before they spoil.
Scallops can be stored in the fridge for up to two days before they should be consumed.
Cooked scallops can last in the fridge for up to 3 days before they spoil.
Cooked scallops can last in the fridge for up to 3 days before they should be consumed.
Scallops are also called Bay Scallops or Sea Scallops, and/or Calico Scallops.