Cook This: Cooking the perfect scallop

U14 is the size of the scallops, meaning 14 scallops per pound. Note: 1 1/4 pounds will yield about 21 scallops.Ingredients:1 1/4 pounds day boat scallops (U14) – muscle removedkosher salt / fresh finely ground black pepper1 1/2 tablespoons canola oil3 tablespoons unsalted butter — room temperature1 tablespoon chopped Italian parsleyDirections:Dry the scallops well with heavy duty paper towels. Lightly season with salt and pepper.Heat a 10-inch frying pan over medium heat for 30

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