Cut from the shoulder, this cut has a strong flavor and must be cooked rare. Sear on both sides briefly in a hot pan with oil. Put into a preheated 350 oven on a cold pan with a digital read cable thermometer until it reaches 115 degrees. Remove and let rest a full 10 minutes.
Scallop medallions are cut from the shoulder. This is a unique piece of meat that is moderately tender and should be cooked to medium-rare and also has a very interesting and specific flavor profile that is unlike any of the other cuts.