Seared Scallops: Done Two Ways


Scallops: when cooked properly I can’t resist these tender, sweet, plump morsels. The key is to sear them with moderately high heat, just enough to lightly brown the sides, making sure not to overcook and retain tenderness. My favorite way to present the scallops are in a luxurious beurre blanc sauce with a hint of herbs, or served on a bed of sliced brussel sprouts…..

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