James Silverton wrote:

> By the way, I have successfully cooked scallops the way I mentioned
> using defrosted large scallops from Trader Joe's.

I think every scallop I have ever cooked has been previously frozen.
Only one batch was weird, and I suspect they had been pumped up with
something because they were way to tender.

One of my earlier attempts at scallops was an incredibly easy recipe
that has turned out beautifully every time. It calls for medium size
scallops. Mix equal parts of cream and mustard. Dip the scallops in the
cream mixture and then roll in bread crumbs, stick them on a skewer and
broil them until golden brown.