My sous chef changed my mind about cooking with frozen seafood

I always swore fresh fish was the only way, but last Tuesday my sous showed me how he handles frozen scallops. He salts them early, pats them dry twice, and sears them straight from the fridge after a slow thaw. Got a perfect crust and a tender center that beat a lot of fresh stuff I've worked with. The kicker is he did it for a $28 tasting plate at our spot in Portland. Anyone else come around on frozen protein after swearing against it for years?

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