Unlike treated scallops, which are flabby and too shiny, these were firm and creamy white, with a natural come-hither bloom that was impossible to resist. They were moist yet a little sticky to the touch, so I knew they would brown beautifully. Scallops treated with STP are slippery; they can absorb as much as 25 percent in water weight (which you, the consumer, pay for) and when cooked, they “weep” and end up shriveled, not sautéed, with a soapy aftertaste.
What caught my eye in the recipe below were the herbes de Provence. A friend gave me a jar of her homemade blend—a heady combination of dried thyme, rosemary, winter savory, bay leaf, marjoram, sage, and lavender—for Christmas, and it was high time to branch out from roast chicken and lamb.
Searing in a cast iron pan, then a few minutes in a 450 degree oven sounds like a quick and effective way to cook scallops
Adapted from Great Fish, Quick: Delicious Dinners from Fillets and Shellfish by Leslie Revsin (published by Doubleday, 1997)