Garlicky Scallops with Bread Crumbs
Appears in Cook's Illustrated January/February 2008
WHY THIS RECIPE WORKS
To avoid a waterlogged and tough seafood dish with a raw alcohol flavor, we turned to a stovetop skillet when making our garlicky scallop recipe. We seared the scallops on one side, removed them from the pan, built the sauce in the empty pa...