Sauteed Scallops with Parsley and Garlic
A simple butter sauce seasoned with salt, pepper, parsley, and garlic lets the delicate flavor of these sauteed scallops truly shine.
The secret to perfectly browned scallops is patience. Peterson recommends cooking in two batches. Heat the oil until it ripples in the pan. Add scallops, a few at a time, and wait for them to sizzle before adding more. If you add too many at once, the pan will lose heat and its ability to brown them all.
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