Pan-Seared Scallops

83 comments

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.

SERVES4

TIME40 minutes

has video

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...

Print