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Seared Sea Scallops

Reviewed: Jul. 6, 2010
a few tips that I followed to get really crispy golden brown scallops: dry the scallops thoroughly so oil won't pop at you when you put them in, preheat the pot and oil until the oil "moves" (oil needs to be really hot if you don't want the flour to go all soggy, and this way, less oil will be absorbed into the scallops). For this, I would use a metal skillet since I've been told that non-stick don't do too well with the preheating. Once the scallops were in, I lowered the heat to medium, and seared on each side for ~3 minutes.
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