Pan Seared Scallops

The secret to these pan seared scallops in butter is to cook them in a hot skillet with ripplingly hot oil and occasionally baste them with butter. That’s it. Simple, quick, and impressive. Twenty minutes from fridge to table.

Adapted from America’s Test Kitchen | The Complete Cooking for Two Cookbook | Boston Common Press, 2014

Look no further for how to make perfectly seared scallops that turn out perfectly golden brown...

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