Friday, March 12, 2010

3/6/10 - Pan Seared Scallops with a side salad

Pan-Seared Scallops are so easy yet many home cooks feel they are out of reach. The true secret is to making sure the food is very dry ( I blotted the scallops on paper towels to absorb any moisture). Other than that all you need is a hot pan and some patience (don't flip prematurely)