methinks there's three secrets to a perfect scallop sear....
the hot pan
pat the scallop dry 'on the way into' the pan
a dab of butter for color
I use olive oil in a cast iron skillet - heated until it just smokes - I stand there with scallops in hand waiting for the first wisp . . . (g)
the hot pan
pat the scallop dry 'on the way into' the pan
a dab of butter for color
I use olive oil in a cast iron skillet - heated until it just smokes - I stand there with scallops in hand waiting for the first wisp . . . (g)