I usually have some scallops in my freezer. I buy them for a special occasion, after having read some fancy recipe. The on the special occasion I decide to do something else, and on a weekday, when the fridge is looking empty, and I know that I will not have time and / or energy to go shopping after leaving the office – I dig out a bag of frozen scallops and end up with a very special dinner.
It’s best to defrost them in advance (in the morning for dinner for example), so that when they end up on the pan they are well defrosted and dry. And then it’s easy, quick and so good!