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<p />I finally dug three of those big scallops out of the freezer: the bag of seven weighed just over two pounds. The cook was a simple one: for flavor EVOO/butter, smidge of Tsunami Spin and 1/2 small lemon squeezed. The cooking method was a back and forth combination of grilling on the lower grid and dunking in the pan, upper grid, for flavor. My daugther and I cheated and ate half of one before dinner. We both found them sweet and delish. [p]For us, the turbinano sugar and other spices in the Tsunami blends well with the sweetness of the scallops. They were a great match for the ribeyes![p][p]The last four may go quicker, now that we had a wonderful sample. Almost forgot, the cast iron pan is only seven inches in diameter....had ya thinking really big! T