Pan-seared scallops from Cook's Illustrated Magazine, Nov/Dec 2009

  • sea scallops

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon brown butter; Tomato-ginger sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on December 31, 2011

    This is a basic way to pan fry scallops. They recommend using dry scallops. Their explanation: If you can only find wet scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes before proceeding.... If you are unsure whether your scallops are wet or dry, conduct this quick test: Place 1 scallop on a paper towel-lined, microwave-safe plate and microwave on high power for 15 seconds. If the scallop is dry, it will exude very little water. If it is wet, there will be a sizable ring of moisture on the paper towel. (The microwaved scallop can be cooked as is.) I served this with Orange-Lime Vinaigrette which is a recipe online.

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