I love scallops, but can’t say that I’ve ever loved any particular way they’ve been cook. At least not enough to get excited about making them twice the same way. Well, that's all changed! I’ve fallen in love with this recipe, have made it several times, and have no desire to search for another scallop recipe. The rich butter sauce compliments the scallop’s flavor and doesn’t try to cover it up like many bread crumb coated recipes. The best part is, it’s easy to make. I'm not one to stock fancy flavored cooking oils, so I start with plain olive oil and saute it with a clove of minced garlic before adding the scallops. For a beautiful golden brown color, you really need to get the scallops good and dry by patting them with a paper towel. I leave out the red pepper flakes, but will sprinkle a few over the top of hubby’s since he enjoys a little spice. When you’re done, you will feel like a gourmet chef.
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I love scallops, but can’t say that I’ve ever loved any particular way they’ve been cook. At...