Garlicky Scallops with Bread Crumbs
Why This Recipe Works
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.