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Sea Scallops (Dry-Packed, U/10 or U/15) · cast iron
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Cook
Sea Scallops (Dry-Packed, U/10 or U/15) · cast iron
5:00
Pull at internal temp
125°F–130°F (52°C–54°C) translucent tender center
Doneness cue
1/16-inch golden-caramel crust on top and bottom, sides opaque with a translucent center line.Total plan: 7:00Datasheet
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