Any thoughts on the use of frozen scallops as opposed to fresh. I've had horrible luck with grit in my sole source for fresh scallops. Frozen seem less problematic, but I've never compared the taste or more importantly the texture between fresh and frozen.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.