Reviewed: May 21, 2012

THIS IS A GOOD AND EASY SCALLOP RECIPE. I HAVE ALSO DRIZZLED WITH A BIT OF BALSAMIC VINEGAR PRIOR TO SERVING.

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Reviewed: Feb. 19, 2012

This is pretty close to perfection. It's one of those recipes where all the amounts of the ingredients are completely adjustable to taste. I wanted my sauce full of lemon and garlic, and so added more of those, and once I took out the scallops I added a dollop more butter. Rich, buttery, delicious and took just a few minutes. I served it over angel hair pasta.

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CiociaPaula

Reviewed: Jan. 22, 2012

This dish is amazing and oh so easy.

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Sarah D

Reviewed: Jan. 19, 2012

3/4 cups of butter is so much butter the scallops drown...not possible to turn them, and therefore they never brown. And way too much garlic. Think maybe scallops are better eaten in seafood restaurants.

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ethel

Reviewed: Nov. 17, 2011

Very good. i think I used too much lemon (just eyeballed it), and I overcooked the scallops, but it was still very good. I also added some half and half and a bit of flour to thicken the sauce.

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jjketark

Reviewed: Oct. 12, 2011

Very good and so easy. I fixed this two days in a row Yum!

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workintoohard

Reviewed: Aug. 25, 2011

This was okay, but the butter could probably have been cut in half (and I like butter). I tried to make it exactly as written, but around here, I could only get what are probably medium-sized sea scallops (not like the huge ones I've gotten in restaurants). I served it on a bed of angel-hair pasta (as suggested by the recipe photo), and it lasted me for two big dinners. The taste was decent, but frankly, I was expecting something better - the generous amount of garlic was a bit drowned out by all the butter flavor, and I would've liked it better-balanced.

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SPOOTY

Cooking Level: Intermediate

Reviewed: Jul. 24, 2011

Exquisite! I just added some crumbled bacon, and it was seriously delish!

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AmyCeltic

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

Great recipe! After browning the scallops in a 50/50 of EVOO and butter, I pulled the scallops. I added some sauteed onions I had left over from the previous night and a splash of Chardonnay to the pan, and added some cooked shrimp and cut asparagus. No lemon, so I dashed on some lemon pepper. I put the scallops back into the pan for a few minutes and served over pasta, along with a cilantro sourcream sauce. Five stars!

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hafpit

Home Town: San Francisco, California, USA

Reviewed: Jun. 23, 2011

These were very good, I can see all sorts of possibilities with this recipe, adding angel hair, some asparagus or zucchini and pouring the sauce over would be dynamite! Thanks for a very easy quick recipe!

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