Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad

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Appears in Cook's Illustrated March/April 1996, America's Test Kitchen TV

For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

SERVES 8 as first course, 4 as main course

TIME 40 minutes

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WHY THIS RECIPE WORKS

For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; t...

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