Pan-Seared Scallops
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Appears in Cook's Illustrated November/December 2009, America's Test Kitchen TV
Juicy, crisp-crusted pan-seared scallops means overcoming two obstacles: chemically treated scallops and weak stovetops.
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WHY THIS RECIPE WORKS
Producing crisp-crusted pan-seared scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We de...
