Scallops are one of those ingredients that seem intimidating but are actually shockingly simple to make. In this video, chef Taylor Boudreaux of Napa Valley Grille teaches us how easy it is to pan-sear scallops. The key is keeping

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a close watch and basting them in browned butter sauce. With a crisp, seared exterior and a soft, moist interior, this mild seafood dish pairs perfectly with a parsnip purée and a glass of white wine.

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