Yes, I’ve actually seen that link before! TV drama aside, there’s really no reason scallops can’t work in a hard-anodized pan or even a stainless steel one like it does for this Bon Appetit video. (That said, there’s no shame in using a nonstick pan for eggs and delicate seafood.)

<jealous>Copper cookware is a serious investment! I’d love to try it someday.</jealous> 😉