scallops au gratin

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As we have mentioned before, seafood can be intimidating. John didn’t even know what a scallop looked like in real life, much less how to cook one… I drew him a picture. When it comes to seafood, no one wants that hard, overcooked slime rock that tastes like an eraser.

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Only supermodels and guys about to go on their first gay cruise want the toilet-hugging bacterial infection that one risks with undercooking these little swimmers. Sounds crazy, but I had a friend who genuinely wanted to know where he could buy a tape worm. True story. 

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Anyway, while we’ve yet to perfect the pan-searing method with scallops, we can knock out this technique (adapted from Ina Garten) in no time at all, and with one hand. The other is usually gripping a tumbler full of chardonnay.

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