Pan-Seared Scallops

Name: Pan-Seared Scallops
Yield: Serves 4
Ingredients: 1 1/2 pounds, dry sea scallop, 10 to 20 per pound, tendons removed; , Salt and pepper; 2 tablespoons, vegetable oil; 2 tablespoons, unsalted butter; , Lemon wedges

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Illustrated November/December 2009, America's Test Kitchen TV

Juicy, crisp-crusted pan-seared scallops means overcoming two obstacles: chemically treated scallops and weak stovetops.

SERVES 4

TIME 40 minutes

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