re: #131 Aceofwhat?

Oh, yes. Agree completely with the bolded part. Thanks.

On an unrelated note, i’m about to attempt my first high-quality pan-seared scallops in about 45 minutes. High heat, oil/butter mixture, sea salt, and my full attention.

Good luck. Here’s a tip that comes in handy: Pat the scallop dry with a paper towel first. If you don’t remove the excess moisture first that water goes into the pan, lowers the temp and boils the scallop.