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- Claim Text
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Don’t be afraid to peek after the first minute or so, once they release from the pan, Ms. Faulkner said, adding that cooking scallops is “an intuitive thing.”
- Simplified Text
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Cali Faulkner says peek after a minute when scallops release from pan
- Confidence Score
- 1.000
- Claim Maker
- Cali Faulkner
- Context Type
- Travel Blog
- Context Details
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{ "person": "Cali Faulkner" } - UUID
- 9fc88eec-641e-454a-bff2-3e6eaf8a4c16
- Vector Index
- ✗ No vector
- Created
- September 2, 2025 at 6:23 PM (1 week ago)
- Last Updated
- September 2, 2025 at 6:23 PM (1 week ago)
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1 week ago
https://www.nytimes.com/2025/08/29/dining/how-to-cook-scallops.html?campaign_id=9&emc=edit_nn_20250831&instance_id=161613&nl=the-morning®i_id=122976029&segment_id=204973&user_id=b25c5730c89e0c73f75709d8f1254337
Learn two key tips for perfectly seared scallops: buy the freshest, driest scallops and sear only the prettiest side for optimal texture and presentation.
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