99% of the time, I pan fry scallops. So, I decided to try something new. Scallops baked in white wine and butter with a parsley breadcrumb topping. After this bold experiment I am proud to say that now, 100% of the time, I will pan fry scallops. I’m sure I could play with it and make it better, but pan frying lets you get that nice crust and you can tell the moment they are done. No one likes a rubber scallop.