More videos from this episode Fish Meuniere with Browned Butter and Lemon This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . . Or does it? Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking. Butter Alternatives Sixteen tasters sampled six butter substitutes in four tests.