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                "text": "For a quick, light dinner, these small steps go a long, long way, Eric Kim writes.",
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                "text": "Early each morning, when the clock strikes 2, he\u2019s out the door and driving to the fish market in the Hunts Point section of the Bronx, to select from the day\u2019s catch to take back to his store, Shipwreck Seafood Boutique, in Bedford-Stuyvesant, Brooklyn.",
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                "text": "\u201cI guarantee my product for up to four days when I get it,\u201d he said.",
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                "text": "The seafood case, which he sells out every day, takes up just a handful of feet in his shop, while the rest of the space is dedicated to a kitchen and seating for dining in.",
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                "text": "\u201cIf your fish store smells like fish, it\u2019s not fresh,\u201d he said, pointing to a huge display of those ivory scallops, some of the plumpest and shiniest I\u2019d ever seen.",
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                "text": "Find the freshest ones you can, and ideally at a fish market.",
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                "text": "Look for the word \u201cdry,\u201d which signals that the scallops weren\u2019t stored in a solution after they were shucked.",
                "simplified_text": "The word 'dry' signals scallops weren't stored in solution after shucking",
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                "text": "Also, smell them: Is that a fishy aroma or the scent of the sea?",
                "simplified_text": "Smell scallops to determine if they have a fishy aroma or scent of the sea",
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                "text": "The second and most important secret to cooking good scallops at home is to focus on searing just \u201cthe prettiest side,\u201d said the chef Cali Faulkner, who whips up some incredible ones at her restaurant, Third Falcon, in Fort Greene, Brooklyn.",
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                "text": "When a protein is that small and that lean, you have only a couple of minutes before it gets stringy, she said.",
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                "text": "So get the skillet very hot before adding neutral oil, which should emit a wisp of smoke immediately, signaling that it\u2019s time to sear.",
                "simplified_text": "Get skillet very hot before adding neutral oil that emits smoke to sear",
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                "text": "Don\u2019t be afraid to peek after the first minute or so, once they release from the pan, Ms. Faulkner said, adding that cooking scallops is \u201can intuitive thing.\u201d",
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                "text": "Like ovens, skillets have hot spots, so if any of them aren\u2019t browning evenly, feel free to move them around.",
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                "text": "Since a fresh scallop can be eaten raw, the other side requires just the lightest kiss of the pan, the few seconds it takes you to grab a plate from the cupboard.",
                "simplified_text": "Fresh scallops can be eaten raw so the other side needs only a light sear",
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