The seasonings in the flour were great, the directions were clear and everything had great flavor. This may be common knowledge to you all but if you're thinking of trying this with a shoddy pan, one which doesn't heat evenly, you will be super disappointed. I knew I shouldn't have attempted it but I ADORE scallops and wanted to make them this way at home as I think the natural flavor comes through more than baking/stir frying. The problem is you don't move these around like your stir frying and the scallops are more delicate/floured unlike the meats you may brown/sear in the pan, so you NEED a heavy bottom which heats evenly. My pan is super-thin and not stainless, nor completely flat anymore. I ended up with about half my scallops in various stages of browning/burning, I threw them all in a baking dish with some melted butter and white wine poured over and managed to cook/overcook them by baking. I will try this again when I set enough aside for an All-clad or my Le Creuset.
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The seasonings in the flour were great, the directions were clear and everything had great...