Seared scallops are a popular starter or light main across many coastal cuisines, prized for the contrast between a deep golden crust and a tender, almost custardy centre. Achieving that crust depends on starting with genuinely dry, untreated scallops and a very hot pan.
Seared scallops are a popular starter or light main across many coastal cuisines, prized for the contrast between a deep golden crust and a tender, almost custardy centre. Achieving that crust depends on starting with genuinely dry, untreated scallops and a very hot pan.
Seared scallops are a popular starter or light main across many coastal cuisines, prized for the contrast between a deep golden crust and a tender, almost custardy centre. Achieving that crust depends on starting with genuinely dry, untreated scallops and a very hot pan.
Seared scallops are a popular starter or light main across many coastal cuisines, prized for the contrast between a deep golden crust and a tender, almost custardy centre. Achieving that crust depends on starting with genuinely dry, untreated scallops and a very hot pan.
Seared scallops are a popular starter or light main across many coastal cuisines, prized for the contrast between a deep golden crust and a tender, almost custardy centre. Achieving that crust depends on starting with genuinely dry, untreated scallops and a very hot pan.
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