Garlicky Scallops with Bread Crumbs

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Appears in Cook's Illustrated January/February 2008

Saucy scallops blanketed with toasted crumbs represents the best of old-fashioned American cooking, but not when the seafood is waterlogged and tough.

SERVES 4

TIME 1 hour

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 pa...

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