Capesante

The diver scallops we purchase for Barbuto are starting to be seen in various markets around the U.S. They must travel well, or perhaps they are flash frozen and then thawed. They actually take to freezing better than most other seafood. I would rather buy them frozen and let them defrost in my refrigerator.

The best tip for these beauties is to cook them on one flat side for about 75 percent of the required cooking time. The side cooking will transfer some of the heat through the s