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Toss the scallops and the garlic on a plate and drizzle with the oil and vinegar; sprinkle with salt and pepper and turn over a couple of times.
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Go about your business for 5 minutes.
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Preheat a large skillet, preferably nonstick, over high heat.
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When the skillet smokesthis will take a couple of minutesadd the scallops (leave the liquid behind), not all at once.
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By the time youve added the last scallop, the first one will probably be browned on one side, so begin turning them.
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Cook until brown on both sides but still rare in the center.
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(You must work more quickly with bay scallopsadd them a few at a time and turn them quickly; you may even have to work in batches to keep them from overcooking.)
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Serve, drizzled with the juices from the plate and garnished with the parsley.
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Shrimp or Squid a la Plancha: This technique works perfectly with both shrimp and squid.
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Keep the cooking time especially short for squid or it will get tough.
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Another option is to vary the kind of oil, vinegar, seasoning, and garnish as you like.
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For example, use peanut oil with scallions and peeled fresh ginger, then garnish with a drizzle of soy sauce or fresh cilantro for a completely different take.
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A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life.
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Not coincidentally, this soaking causes them to absorb water, which increases their weight andwater being cheaper than scallopsdecreases their value.
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Furthermore, the added water makes browning more difficult.
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You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store.
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Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you wont have a problem.
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Many cooks remove the tough little hinge present on one side of most scallops before cooking.
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But when youre stuffing scallops, leave it on and cut from the side directly opposite.
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The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; its slightly tough, but not unpleasant.
