We show you how to shop for and cook perfect Pan-Seared Scallops, then reveal the test kitchen’s secrets to Skillet-Roasted Fish Fillets.
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.
Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treated scallops and weak stovetops.
For years we've paid top dollar for a nonstick skillet, only to throw it out when food starts sticking. Could a cheaper pan work just as well?
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