Q: Can I use frozen scallops?
Yes, but thaw completely and pat dry before cooking to ensure a good sear.
Q: How do I avoid overcooking scallops?
Cook them quickly on high heat; they should be opaque in the center but still tender.
Q: Can I prepare the sauce ahead of time?
It’s best to make the sauce fresh in the same pan after searing the scallops to capture all the flavors.
