Just got some nice-looking frozen sea scallops from TJ's and I'd like to make a production out of them.
I'm pretty sure they are dry-pack- nothing but "scallop" listed for ingredients. The TJ's staff didn't know.
Thinking along these lines...
Thaw overnight, rinse off, pat very dry. Bring to 122*F in my Mastercraft electric smoker, which can hold a temp very well. Not sure about smoke- see below
Wrap with my housemade bacon - almost cooked - which has plenty smoke on it. Lightly sprinkle with (smoked?) paprika for color. Drop into smoking butter in real hot cast-iron pan for 1+/- minute. Turn over for 30-40 seconds. Serve on heated plate with lemon and my own tarter sauce.
May well be that I'm over-elaborating this. What do you think/suggest?