Why cook scallops twice? Why not? I abhor the sputtering of oil or fat when a scallop hits the pan. Yes, we dry the scallops, though moisture is still exhuded and fat shoots out of the pan. This is not the reason or the ultimate benefit from cooking scallops twice, though it is an excellent benefit. In cooking scallops twice, the scallop firms up and the flavor concentrates. Similarly, the scallop draws in flavor from the fat we put in the bag with it, most recently bacon fat. The result of first cooking the scallop at 50 degrees C for 20 minutes then chilling it is like setting a custard. Some of the scallops juice is exuded into the bag, but for the most part we now have a plump marshmallow of sweet salinity which can then be sauteed and caramelized, with little loss of liquid, hence no splattering. Do you need to cook scallops twice? No, I have just found it is an excellent way to concentrate flavors and serve a better product. Will people know the scallops have been cooked twice? No, they may note the intense flavor of the scallops themselves and the lack of splatter burns on your hands and wrists. Our most recent rendition with twice cooked scallops is served with apple-bonito puree, preserved perigord truffle and butternut squash relish made with tequila vinegar.