Pan-Seared Scallops Recipe | America's Test Kitchen
Juicy, crisp-crusted pan-seared scallops means overcoming two obstacles: chemically treated scallops and weak stovetops.
Keywords
- Fish & Seafood
- ATK Staff Pick
- Weeknight
- Main Courses
Ingredients
- 1 1/2 pounds dry sea scallop, 10 to 20 per pound, tendons removed
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- Lemon wedges
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