[jyl]

Do not do the scallops recipe posted above for your appetizer.

Scallops have to be eaten quickly after cooking, if you cook them and bring them to soneone's house to reheat in the microwave, they will be terrible. Rubber pucks.

If you make this for a dinner at home, note it is hard to get a good dark brown sear on scallops without over-cooking the interior (which should be nearly raw) on a home range. You have to salt the scallops, pat them very dry, dip the faces in flour, heat the un-oiled pan as hot as you can, then add oil and/or butter, and sear a few scallops at a time. A cast iron pan helps. If you drop 10 scallops at once into the pan, they will dump juice into the pan faster than the pan can boil it off, and the scallops will boil rather than sear. By the time the pan is dry and the scallops are properly brown, they will be rubber pucks.