How to caramelize scallops


Fresh scallops can be tender delicacies or as chewy as a rubber tire if left in the pan too long. Chef and author Becky Selengut shows us how to perfectly caramelize scallops.

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  • Becky Selengut

    Becky Selengut Chef and Author Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. She writes regularly for Edible Seattle magazine, is a private chef, cooking teacher and coauthor of Washington Local and Seasonal Cookbook. more about this expert »

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