Reply to Dummy-proof scallops

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[quote=Anonymous][quote]
    Anonymous wrote:
    Lemon and butter in pan. Cook lightly, brown on both sides. Stir in some vodka at the end. Make sure you don't cook to long. Add some chopped up parsley.

I have to disagree with this advice. Very hot pan with oil (butter will burn if the pan is hot enough), salt and white pepper both sides after patting them very dry. Sear quickly on both sides and watch to see them turn opaque in the middle. Once seared, they will lift off the pan easily. It depends on the thickness but this should not take long in a hot pan. Add butter and lemon at the end if you want that or sauce but do not cook the lemon juice or burn the butter. [/quote]

9:15 has it.

Use a stainless steel pan, not nonstick, to get proper browning.  Don't skimp with the oil.  Depending on the size of the scallops, searing should take no more than 2 min./side.  Have every other part of the dinner on the table ready to eat before you do this, so you can go straight to the table and feast.

I like to serve them on top of pureed peas, with scattered pea shoots for garnish.
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