Where I work we blanch the scallops before using them. I was told that this is a very common practice, and that they will keep longer and cook better. Never really questioned it, but I was doing some online research & could not find any info on this. So.. do you employ this technique? More importantly why? & what are some pros & cons for blanched vs raw? - (pro&con is part of why isn't it?) I gotta assume that if this where so common I would have heard about it before. Course, its not like I've been everywhere & seen everything!