Stop dropping wet scallops into a hot pan! Our offended French scallop is here to explain why surface moisture is the absolute enemy of a beautiful, golden-brown crust. If you don’t take two seconds to pat your seafood bone-dry with a paper towel first, it just steams in its own juices and turns into a sad, rubbery eraser.
Subscribe to The Grumpy Gourmet and stop serving wet erasers.
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