Reviewed: Nov. 23, 2009

I followed the recipe but dried the scallops first. also added salt/ pepper and a bit of olive oil to the butter so they didn't burn. I had bay scallops (the small ones) Also used crushed fresh garlic. Very good !

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Renee

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Reviewed: Oct. 23, 2009

I used 1T olive oil rather butter and I used jumbo scallops so had to cook them 3-4min a side. I love the delicate flavors and will make this receipe again soon.

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chinook50

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Reviewed: Aug. 16, 2009

This was fine, but didn't blow me away. I think it would be better to sear the scallops first, and the rosemary was a bit overpowering for my taste.

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gretchen

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: May 9, 2009

I expected more flavor than these delivered. I think there is potential, but to my taste they were lacking as this is written. More rosemary, more garlic, and perhaps a splash of white wine, and a little sprinkling of salt when they're finished. I will say though that the scallops were perfectly cooked.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 13, 2009

A keeper.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

My husband and I have always had trouble with scallops but this recipe has made us successful. Here were my changes: I added one stalk scallions, sea salt and oregano (I did not have any rosemary).

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slavalais

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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

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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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Reviewer:

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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Reviewer:

Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, 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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