You may be familiar with scallops as the buttery, cylindrical pucks of sweet, fishy goodness on which only a restaurant can achieve a crusty sear. But, we promise, you can do the same at home, as long ...

Scallops labeled as "wet" are packaged and frozen in a slurry of chemicals, more susceptible to becoming chewy with cooking. "Dry" scallops, on the other hand, are frozen fresh.

Delicate, buttery, elegant, scallops have that magical ability to turn any dinner into something sophisticated. But they also come with a reputation: they’re easy to mess up. Overcook them, and they ...