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Reply to "Dummy-proof scallops"
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[quote=Anonymous]The three most important things are: (1) make sure the pan is very hot before you add the food; (2) don't overcrowd the pan; and (3) do not skip the "pat dry" step. Make sure the surfaces of those scallops are hardly damp at all before you put them in the oil. I think from your wording you've already purchased the scallops. If not, make sure the scallops are not bright white, which means they've been soaking in water. You want off-white, like bone china. These have more flavor and will be much easier to sear.[/quote]
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