Published January 1, 2008. From Cook's Illustrated.
To avoid a waterlogged and tough seafood dish with a raw alcohol flavor, we turned to a stovetop skillet when making our garlicky scallop recipe. We seared the scallops on one side, removed them from the pan, built the sauce in the empty pan, and returned the scallops to finish cooking in the sauce. To eliminate the alcohol flavor, we cut the sherry with bottled clam juice, letting the mixture simmer for several minutes to concentrate the flavors and cook off excess alcohol.
Vermouth can be substituted for the sherry. If using vermouth, increase the amount to 1/2 cup and reduce the amount
of clam juice to 1/2 cup. To prepare this recipe in a 10-inch skillet, brown the scallops in 3 batches for about 4 minutes
each, using 2 teaspoons oil per batch.
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