As for chemical preservatives, they ensure that scallops last longer than dry-packed varieties might. While this is good for the businesses that provide fresh seafood, it's not so great for consumers.

If that sounds like your ideal flavor combo, then let me introduce a surprisingly easy seafood dinner that aces all three: ...

Otherwise you should have enough fat there to cook the scallops. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them ...

While the scallops should be large ... The mixture should be thick and oily; if it seems dry, add more oil. Heat the ingredients until they start to sizzle, stirring frequently.