Recipes you find for pan seared scallops are always deceptively simple. "Just heat up a pan, and cook for 2-4 minues per side." What they don't tell you is that the difference between wonderful smooth and buttery scallops and overcooked tough and rubbery scallops is about 30 seconds of high heat. In scallop time, 2-4 minutes is an eternity.
The Pantelligent scallop recipe makes sure the pan is searing hot when you drop the scallops and keeps you in the perfect range to make sure your scallops are barely cooked through when you pull them off.
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Hands-on, third-party testing keeps turning once-skeptical reviewers into Pantelligent believers:
“The results are fantastic. I’ve made eggs, salmon, risotto, seared tuna, and steak using Pantelligent’s recipes, and everything turned out delicious.”
“The Pantelligent helped me produce perfectly seared salmon, buttery grilled-cheese sandwiches and a decent mushroom risotto by providing real-time feedback…”
“With its pink, juicy center, I might even go as far to say
was cooked almost perfectly… Overall, we’ll call Pantelligent a