Love, love, loved it! Used sea scallops and shrimp. Both were out of this world. I also did the baked scallop recipe so we had a delicious mixture of both versions for dinner. (Also, having scallops sautéed in butter can sometimes feel too heavy if eaten alone.). i appreciated the hint from the other reviewer to add a little olive oil to the butter mixture so you can get the butter temperature really hot without burning the butter. The hotter the sauté, the better the scallops lock in their juices. Used the cast iron skillet, too. Also I sautéed garlic and rosemary in the butter/oil for couple minutes before adding scallops and shrimp. A delicious treat!
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Love, love, loved it! Used sea scallops and shrimp. Both were out of this world. I also did...