Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad
Why This Recipe Works
For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; the nutty taste of the butter complemented the sweetness of the scallops without compromising their delicate flavor. We also took care not to crowd the pan (or the scallops would steam without browning), and didn’t move the scallops until they developed a dark crust.