Serve with risotto, polenta or your favorite hot cooked pasta and grilled asparagus spears or steamed green beans.
Varieties include sea scallops (1 1/2 to 2 inches wide) and tiny bay scallops (1/2 inch wide). Scallops should look moist and have a mild, sweet smell. They should not be standing in liquid or stored on ice. They are usually creamy white and may be tinted light orange, light tan or pink.
Raw scallops should be stored in a leakproof bag or plastic container with a lid. Cook scallops within 2 days.
Cooked shellfish should be moist and slightly chewy; overcooking makes it tough and rubbery. Follow these guidelines to determine when shellfish is done: scallops turn milky white or opaque and get firm.
1 lb. of scallops (bay or sea) need to be panfried 3-6 minutes, boiled 2-3 minutes, broiled 3-5 minutes.
Substitute Asiago cheese for the Parmesan.