The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Pam-3BoysMama
Reviewed: Nov. 5, 2009
These were very tasty and not difficult to make. The lemon adds a nice touch.
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 29, 2009
This was really easy and quick and really good! I used bay scallops since that's what I had. I cut way down on the butter and used EVOO along with it. I also seasoned the scallops with a bit of Old Bay and cayenne to give it a little kick and finished with chopped fresh parsley. Served over linguine and it was delish!
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Photo by CW010700

Cooking Level: Expert

Living In: Westwood, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 21, 2009
great! made the following modifications ... half butter/half evoo. sauteed the garlic. added fresh lime (out of lemon) ... turned off heat and added scallops (had frozen bay in the freezer ... as long as you don't cook them too long, they stay nice and tender). when the scallops firmed up added all into cooked whole wheat fettuccine. it disappeared!!
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suz

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 7, 2009
This dish was so quick, so easy & so good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 27, 2009
Very good.My whole family liked it,and it was very easy.I recomend eating it with white rice.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: Aug. 26, 2009
First time eating sea scallops. The recipe was very good, but very rich. Will try again with bay scallops. Thanks for sharing !!! :)
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Photo by SHARYL4

Cooking Level: Intermediate

Home Town: Bellflower, California, USA
Living In: Mohave Valley, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 6, 2009
First time making (and only second time eating) scallops. My husband and I both loved the recipe. I doubled all ingredients except for the scallops because we like more sauce. I added a splash of sherry and some flour to thicken the sauce a little. I also added a tablespoon of parsley.
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Photo by Kristi

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 26, 2009
Wonderful recipe. I sauteed the scallops in basil olive oil with a pat of butter. I seasoned them with a touch of chili powder also. I then removed and sauteed onion, garlic, yellow and orange bell peppers, green onion, and added a touch of crushed red pepper. With the lemon juice it was amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 24, 2009
Very good. Will definitely be making this again. I used bay scallops because we prefer them. I poured it over speghetti and we sure did enjoy it. Thanks for another keeper Button.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 18, 2009
Too buttery for our family....I tried to reduce the butter and substitute olive oil but it didn't help. My husband and I found it to be okay but our three kids didn't care for it all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 15, 2009
This was the first time I prepared scallops at home. They were excellent and very quick and easy to make!
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Photo by Barbara Johnson

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA
Living In: Champaign, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 14, 2009
Delicious and super easy. Served with angel hair pasta tossed in butter and sprinkled with some fresh parsley and grated parmigiano reggiano cheese.
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Photo by jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 24, 2009
I'm a fairly inexperienced cook, and decided to try this because of the few ingredients and the scallops (my husband LOVES them). I served them over whole-wheat pasta, and it was wonderful. This is a great quick-and-easy weekday recipe.
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Cooking Level: Intermediate

Home Town: Glassboro, New Jersey, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 30, 2009
Fantastic, and so simple! I had never made scallops before, so I was looking for something easy and fast. They came out perfectly, and the sauce is delicious! Would be great over pasta. I have a ton of fresh thyme growing, so I added some of that, and it made everything look pretty too. ;) My husband, who has never even had scallops (and was a little scared to try them, lol) even liked it! Thank you very much for this simple and delicious recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Dianne
Reviewed: May 18, 2009
I think these are the best scallops I've ever had! I love scallops and order them we we go out to eat, but I'm suprised I've never made them myself! This recipe is super easy and simple - I've found that the best recipes are. I made no changes and they came out superb. Thank you for this wonderful recipe!
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Photo by Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: May 10, 2009
Reminiscent of a scallop dish I had McCormick and Schmick's. Just shows that you shouldn't invest in eating out too much. Be wary of adding too much lemon juice. It can make the dish bitter. I also seared both sides of the scallops before adding them to the butter/garlic mixture.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: May 4, 2009
A nice, easy way to do scallops. This recipe calls for more salt than I like, so add it slowly. Otherwise, very good - thanks!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 18, 2009
There is nothing that smells as good as scallops sauteeing in a pan. These tasted as good as they smelled. I followed some of the recommendations by others and added some white wine, flat leaf parsley and the juice of two lemons. I served it over fettucine and cooked some broccoli into the pasta water. So this ended up a one-dish meal of scallops, pasta and broccoli. My husband's comment was "this is great!" I will definitely make this again.
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Photo by Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 27, 2008
Very tasty! I added some chopped up parsley for a bit more flavor as well and mixed it in with some shells, shredded spinach and Italian cheese. Yum!
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Cooking Level: Intermediate

Home Town: Andover, Massachusetts, USA
Living In: Ithaca, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Traci's Kitchen
Reviewed: Aug. 11, 2008
Good!.. After cooking the scallops in the butter I took them out and added the lemon and other ingredients back in the pan along with a little marsala wine... simmered a few minutes. Last I threw in some Italian parsley and scallops back in the sauce then served over linguini! ~ Made it again tonight but didn't use any lemon since I didn't have any... more garlic and I seared them for a darker colored scallop! Served with pasta from a box and broccoli.
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Photo by Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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