In this episode, Martha demonstrates how to pan sear, a technique that produces consistently satisfying - and quick - meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce and offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard-cream sauce and Muscovy duck breasts with port-wine reduction.
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Episode #113 / Length: 26 minutes