Reviewer:

Reviewed: Jan. 21, 2012

I'm eating it right now. It's amazing. I used 2 HUGE cloves of garlic (the size of 5 normal ones), 4 large sprigs of rosemary (I like a lot of herbs), and a crapton of olive oil, and a dash of butter. My tastebuds are doing cartwheels while singing the 'halleluja' chorus. Thank you.

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2 users found this review helpful

Reviewer:

ENDLESSSKY

Home Town: Los Osos, California, USA

Reviewed: Jan. 4, 2012

Needs salt. Definitely use 2 cloves of garlic. I dried the scallops on paper towels before cooking. they were good, but needed salt and definitely use 2 cloves of garlic. I may sprinkle them with a little grated parmesan cheese right before I take them out of the skillet.

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4 users found this review helpful

Reviewer:

HEATHERLOVES2COOK

Reviewed: Oct. 31, 2011

Very good and easy! 'i had never cooked scallops but they turned out really good.

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3 users found this review helpful

Reviewer:

kwill81

Reviewed: Oct. 31, 2011

Lacked spices. I don't think rosemary is a spice I'd recommend on scallops. This needed a bit more salt and a touch of "something", which I couldn't pinpoint.

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3 users found this review helpful

Reviewer:

Wndsrfgrl

Reviewed: Sep. 10, 2011

I had never cooked scallops before, so I wanted to start with something simple. I read all the comments before I started and this is what I ended up doing... Im not a fan of rosemary... left it out. Im a big fan of garlic... added extra I did salt and pepper them before I cooked them. I put enough olive oil in the pan to just cover it before I added the butter and used a little lower temp so the butter wouldn't burn. They took a little longer to cook... ~5 min each side. And they came out better than any scallop I've had at any restaurant. Perfect!

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5 users found this review helpful

Reviewer:

Mrs.Dennington

Cooking Level: Intermediate

Living In: Bethany, Oklahoma, USA

Reviewed: Aug. 28, 2011

These were awesome.... just like in the restaurants! I made a few edits however. I used 4 cloves of garlic and added about a 1/4 cup of white wine. I also made sure to rinse the Sea scallops (I prefer these) and pat dry ahead of time. I put salt and pepper on the scallops before sauteing. I'll make these again.

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7 users found this review helpful

Reviewer:

Andrea

Cooking Level: Professional

Reviewed: Aug. 3, 2011

This was my first time cooking scallops and I absolutely loved them. I did sprinkle the scallops with a little seasoning salt. Served over angel hair pasta. Truly delicious! This is a keeper.

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3 users found this review helpful

Reviewer:

BROWNSUGAR8

Reviewed: Jul. 26, 2011

A basic recipe to season to your taste. However it could go wrong if you crowd the pan and it isn't heavy and hot enough. I find a cast iron fry pan works best. Scallops cook in a hurry and you want a bit of a crust on them. It wont happen with too many in the fry pan. They will give off their juices and start to boil and dry out. A hot pan with just a few scallops and turning frequently does the trick.

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9 users found this review helpful