What kind of scallops should I buy to make scallop ceviche?

I want to make a scallop ceviche for a dinner party I'm hosting next week. I've previously bought these scallops and had them seared; based on how they turned out (terrific) I'm assuming they are not "wet" scallops (ie the chemically treated ones).

Would I be able to defrost them, dry them off, and then proceed with my ceviche recipe? Or is this similar to the recent salmon post where I need to find out how low the frozen temperature is to ensure there are no parasites? Do scallops have parasites?

Thanks in advance!

submitted by /u/fourandthree
[link] [comments]

from AskCulinary https://ift.tt/3peimPB