Herb-Dusted Seared Scallops
For a golden crust, be sure your skillet is hot, don't crowd the scallops in the pan, and turn the scallops only once during cooking.
Recipe by Oxmoor House January 2006
For a golden crust, be sure your skillet is hot, don't crowd the scallops in the pan, and turn the scallops only once during cooking.
Oxmoor House Healthy Eating Collection