Pan-Seared Scallops Recipe | America's Test Kitchen

Pan-Seared Scallops Recipe | America's Test Kitchen

www.americastestkitchen.com

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
View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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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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