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. Thats 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 on the...