Brisson is also an advocate for cooking bay scallops quickly on high heat. She said, "I think a quick sear or broil is best because bay scallops are smaller [and] cook very quickly." Read more ...

Locate the top or bottom of the scallop with the largest surface area and place the scallops, large side down, into the pan. Immediately transfer the hot skillet to the broiler. Broil the scallops ...

Sear these scallops before transferring them to the broiler and basting them with espelette butter — a quick and easy seafood recipe from "How to Cook All the Finest Things in the Sea" by Ari Kolender ...