Host Christopher Kimball visits a Boston fishmonger to learn how to buy the best scallops. Test cook Becky Hays then demystifies how to make perfect Pan-Seared Scallops. Next, science expert Guy Crosby teaches Chris about the Maillard reaction and what it really means. Then equipment expert Adam Ried reviews cheap nonstick skillets in the Equipment Corner. And finally, test cook Bridget Lancaster reveals the test kitchen's secrets for Skillet-Roasted Fish Fillets.