Scallop

Hokkaido scallops are the large, sweet scallops that hold up to a hard sear, the kind used for a pan seared starter rather than stirred into a mixed seafood dish. A 10/20 count means 10 to 20 scallops per kilogram, so anything closer to 10 is the bigger, more expensive end of that range. Pat them fully dry before they hit the pan: scallops release water as they thaw, and a wet scallop steams instead of browning. Two minutes a side in a hot pan with butter is usually enough, since scallops turn rubbery fast once they’re overcooked.