Beginner
These delightful scallops are full of flavor and, with their cornmeal crust and light pan searing, give you the sense of something more decadent.
I love how the crust helps you get a good sear on the scallops without overcooking them. When cooking scallops plain, you want that sweet caramelized top and bottom, but it can be easy to let them sit too long, and then the scallop is tough.
Using the cornmeal protects the scallop resulting in a nice crust and perfectly cooked interior.
