Charred Garlic Scallops

This dish is effortless, provided that your scallops are unsoaked. Cheap scallops are treated with sodium tripolyphosphate (STP) to force them to absorb water. When they cook, the bonds that hold the water in suspension break and the soaking liquid comes pouring out, causing the scallops to steam, which makes it impossible to sear them. To make sure that they have not been treated, look for scallops that are slightly gray, or beige, or pink—anything but pure white. Have your fire as hot as