PAN SEARED SEA SCALLOPS
Sea scallops have a small muscle on the side, called the resilium, or abductor muscle, that they use to open and close their shells (marine biologists use the ring pattern in the resilium to determine the age of a scallop). This bit of fibrous tissue is usually removed by the fishmonger, but should you find yourself with scallops that still have the hinge attached, peel the muscle off; it becomes tough when cooked.
As for searing scallops: “The trick here is to cook the scallops 90% on the first side, until very well seared, then just give them a quick finish on the other side,” (Mario Batali, Italian Grill).
