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Cooking scallops is quick and easy. Lightly salt the scallops and refrigerate for 10 minutes. Carefully pat dry using kitchen paper. Heat oil in a frying pan until it is very hot and add the scallops to the pan, you want an inch of space between each scallop. Cook for one to two minutes on each side, until a golden-brown crust forms.

The scallop should spring back a little when pressed, be opaque and any pink color should be gone.

To serve, drizzle over a little lemon juice or follow a recipe as directed.