In just the last week I have witnessed three "experts/chefs" on TV insisting their way of making pan seared scallops is the best method.
Here are the three methods:
Cast iron pan on stove top, vegetable oil, sear scallops on one side, do not move until flipping them once and finish in the oven.
Stainless steel pan on stove top, vegetable oil, sear scallops on one side, do not move them around until flipping them once and finished on the stove.
Non-stick skillet on stove top, grape-seed oil, sear scallops while constantly jerking the pan back and forth so the scallops move around, flip them and continue to jerk the pan around until the scallops are cooked through.
I see both advantages and flaws in each method. How do you prepare your seared scallops?