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wash the scallops thoroughly to get rid of their juices, pat dry, remove the coral (orange fin) and the very thin film and large connection around the side of the scallop, season well, maybe use some five spice to for a kick, heat a pan with a little butter in it, place the scallops in around 2 minutes each side until crisp and caramel colour, if you are really unsure, cut open the scallop as raw scallop has a more grey than white colour unlike cooked scallops which lighten in colour

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