Last week I posted the question asking why my scallops filled the sauté pan
with water even after they had been completely dried? Now I know there's a
difference between "dry" scallops and non-dry ("wet") scallops. The dry
scallops sautéed perfectly. Does anyone know how to sauté, or cook in some
fashion, the non-dry, "wet" scallops, the ones you usually find frozen in
bags? When I tried to sauté them, they filled the pan with so much water
that, in effect, they were boiling.