Reviewed: Aug. 10, 2008

Hi from TX...I had a weird craving for scallops (no, I'm not pregnant!)and tried this. I used very small "bay" scallops. If I do it again I'll splurge for the $12.99/lb huge scallops. These turned out semi-okay; I tried to sear them in my iron skillet in a mixture of olive oil and a little butter, sprinkled garlic salt and some italian seasoning, but they were very lackluster. I'm a newbie to cooking seafood so I'm sure it's my mistake. Thanks for the post!

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Johanna

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Pearland, Texas, USA
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Reviewed: Jul. 3, 2008

Just what I was looking for. Just a nice simple recipe. No sauce,not a lot of other additives to get in the way, just great scallops. This will be a regular in our house.

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Trish


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Reviewed: Jun. 13, 2008

Nice, quick and easy.

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Lucky Noodles

	Cooking Level: Intermediate Home Town: Hanover, Indiana, USA Living In: Noblesville, Indiana, USA
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Reviewed: Mar. 8, 2008

Spectacular! Followed directions exactly!

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Sbar8

	Cooking Level: Intermediate Home Town: Arlington, Texas, USA
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Reviewed: Feb. 21, 2008

I tried this with what I had on hand, and used 1/4 cup of butter and 1/2 Tbl. of garlic salt, melted in in the pain and sauteed the scallops for about 5 minutes per side (they were quite large scallops) very easy and very delicious!

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Mpackett81


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Reviewed: Jan. 24, 2008

GREAT recipe! I've made scallops this way for years... with a few minor changes. I salt & pepper the scallops, drizzle with a little olive oil and marinate the scallops with a lot more chopped fresh garlic & rosemary. Spray the pan with non stick spray and place the scallops in one at a time (don't dump them in with the juice or you'll end up "boiling" the scallops) and cook 2-4 minutes each side, depending on size. The jumbo sea scallops have the best flavor, just be sure to rinse them well.

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Valerie

	Cooking Level: Intermediate
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Reviewed: Jan. 15, 2008

OMG! This was GREAT!! I added a few things though. I cut up carrots into little sticks, green pepper, mushrooms and broccoli. Added those things in with the butter first to let them simmer and then added garlic, extra butter a little bit of splenda to taste and then the scallops. This was AWESOME! Thank you so much!!

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Mitzi

	Cooking Level: Intermediate Home Town: Walnut Cove, North Carolina, USA Living In: Winston Salem, North Carolina, USA
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Reviewed: Aug. 16, 2007

This was very good. I used minced garlic, and added dill weed and lemon pepper to the mix. While the scallops cooked, I constantly spooned the butter and garlic mix over them. It took a lot longer than 2 minutes per side to cook... but I had the jumbo scallops. I served with steamed sugar snap peas and white cheddar shells and cheese macaroni. I will definitely make this again!!

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Mrs. Wallace

	Cooking Level: Intermediate Living In: Nashville, Tennessee, USA
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Reviewed: Jun. 26, 2007

I never cooked scallops before so this recipe was very helpful for my first time. I added a little white wine and I didn't have any rosemary. They turned out great.

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GLEAM

	Cooking Level: Intermediate Living In: Edmonton, Alberta, Canada
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Reviewed: May 16, 2007

This was a very easy and basic recipe to follow! We enjoyed this as a side dish to the Charleston Shrimp N'Gravy recipe from this site.

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momofmany

	Cooking Level: Expert
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Reviewed: Mar. 2, 2007

This was a very good recipe. I served the scallops over pasta with a side salad. What a wonderful meal.

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KCAPRIONI


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Reviewed: Dec. 18, 2006

I've cooked this several times. Its quick and easy and very yummy.

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FONDUE


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Reviewed: Jul. 20, 2005

A little bland, we had to add salt and pepper to our scallops while eating.

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aj2003


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Reviewed: Apr. 21, 2004

This was a little bland for us so I added 1/4 cup more butter, 2 tablespoons white wine, garlic salt to taste, and green onions.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Jan. 2, 2004

Very good and quick. Suggest heating a Tablespoon of oil in pan before add ing butter so that butter does not burn.

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ALMAHOUSE


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Reviewed: Jun. 16, 2003

My husband loves scallops and he really enjoyed this recipe. He says it rivals the scallops made at one of his favorite restaurants. Its very easy to make.

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SUANN


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Reviewed: Mar. 17, 2003

Quick and easy. I skipped the Rosemary and just used a little oil, butter and garlic.

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JAMESCARTY

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