Scallops 101

• Two varieties of scallops are widely available in the United States: sea and bay. Sea scallops are the larger of the two. A pound will yield about two main-dish servings. Some sea scallops are treated with a salt solution to keep them moist and plump longer. When purchasing, ask for untreated, or dry, scallops, as they will cook faster, more evenly, and brown much easier than the treated, or wet, ones. Bay scallops are usually about one-third the size of their larger brethren, and tend to have a sweeter, more distinctive taste. Due to their small size, they are more often incorporated into other dishes, but are still tasty on their own. A pound will serve two as a main dish, and four or more if you add them to pasta or salads.

Broiling Basics

• Broiling is one of the easiest cooking methods for scallops because it's hands-off. Marinate your sea scallops in a citrus and herb marinade for a half hour before cooking to tenderize and protect them from drying out under the intense heat of the broiler. You can broil sea scallops whole or cut them in half if you prefer. Either way, ensure that the broiler pan is well oiled to avoid sticking -- and sprinkle the seafood liberally with a seasoning mix containing a little bit of salt, which helps rid the scallops of excess liquid as they cook. Cook your bay scallops under the broiler in a small, ovenproof casserole dish. Sprinkle them with melted butter or margarine -- and perhaps, white wine and a squeeze of lemon juice for added flavor and to keep them moist. Broil your scallops until they are completely opaque throughout, which should not take more than 5 to 10 minutes, depending on size.

Sautéing Strategies

• Sautéing scallops is another easy cooking option. To sauté, heat your oil in the pan until it shimmers. Use only enough oil to coat the bottom of the pan. Once the oil is hot, add the scallops, and then turn the burner down slightly to avoid scorching. Immediately begin to move them around in the pan to evenly coat them in the oil and keep them from sticking. You can add other ingredients or seasonings at this point. The key is to keep the scallops moving to ensure even cooking. Only 5 to 10 minutes of cooking time is necessary. Avoid overcooking, which can make the scallops tough. Sautéing can be a more convenient method than broiling if you're going to add your scallops to another dish.

Tips for Success

• Even though broiling does not require any hands-on attention, due to the high heat and short cooking time, it's advisable to stay in the kitchen and not get too distracted with other meal-prep tasks so you can keep an eye on your dinner. Broiling can also be a lower fat option than sautéing since it uses less oil. Keep in mind that olive oil is a good choice for both broiling and sautéing, as even though it's high in calories, it's considered a healthy fat and beneficial to your health when you use it in moderation. If you purchase frozen scallops, remember not to thaw them in the microwave because this will start to cook them. Instead, let them defrost in the refrigerator overnight. If you don't have time for this, place your scallops in a zip-lock bag and run the bag under cold water until the scallops thaw.