I finally learned how to caramelize a scallop. The secret: brine it for ten minutes (I knew that part), and then let it rest uncovered for a couple of hours in in the fridge. That way, you can get an (a) an exterior that is toasty-like brown; and (b) an interior that is almost transparent.
Why didn't I figure that out before?
[I'd show you a picture but we et em.]
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