Scallops have become affordable, if you buy them frozen from Costco or Trader Joe’s. They survive the freezing process just fine, with virtually no discernible loss of taste.
     Whatever your source, you of course want the tasty sea scallops, not the relatively bland bay scallops. Size is not an infallible guide here. Sea scallops are generally large, and bay scallops small, but look out! Sea scallops can also be small, so don't pass the midgets up automatically, as you may be missing a buying opportunity.

Simple Scallops
BRAISED
     Scallops are just fine braised with a little thyme and white wine. Our version goes a bit further, using Joyce Goldstein’s classic Mediterranean flavors of thyme, red pepper flakes, and garlic. These are roasted in olive oil and complement the scallop flavor nicely.
     Braised scallops can be held indefinitely. Refrigerate if over half an hour and reheat gently in the microwave.
     Leftovers may be chilled overnight and used in a salad next day.
     Adapted from Kitchen Conversations by Joyce Goldstein (see Bookstore).

Serves 4
Olive oil, 2 tablespoons
Dried thyme, 1 teaspoon
Red pepper flakes, 1/8 teaspoon
Garlic, 1 clove
Saute pan, or skillet, with cover, large enough to hold scallops in one layer

Scallops, 1 pound, with their liquid
White wine, combined with scallop juice, 1/4 cup total

     Heat olive oil in pan. Peel the garlic clove and cut into four pieces. Drain the scallops and reserve liquid.
     Add thyme, pepper flakes, and garlic to the hot oil. Simmer gently three or four minutes to roast the spices. Remove the garlic pieces if they become brown.
     Add white wine and scallop juice to pan. Cover and simmer 10 minutes to develop flavors.
     Add scallops to the pan. Cover and simmer until done, about 5 minutes. Turn a couple of times.
     Scallops are done when they just begin to offer some resistance to the touch. If cooked too long, they toughen.