Reviewed: Oct. 26, 2009

This dish was scrumptious. At the end I added some bread crumbs and Parmesan cheese and placed it under the broiler for 1 minute. Wow!

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Vermont

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Reviewed: Sep. 27, 2009

Mmmmmmmmm

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Craig

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Reviewed: Sep. 11, 2009

3 letters. OMG! What an amazing mix of flavors. With both tarragon and lemon zest, (2 of my fav flavors, but never combined) its like a party on your taste buds! I used 'I cant blve its not butter light' and was still...OMG! I didnt whipe out the pan eiter. Thank you for such an alive recipe. This is at the top of my recipe box.

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MP

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 10, 2009

Much easoier to make than I expected and even my boyfriend who isn't a seafood fan loved these. Will make again and again!

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Shana

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Reviewed: Jun. 2, 2009

Fantastic flavor, the recipe was easy to make and the results were delicious. As another user suggested, we didn't wipe the pan in order to keep the brown butter/olive oil taste. We served it with saffron risotto. I highly recommend this recipe for dinner parties or a weeknight dinner, the prep and cooking time was fast (15 minutes start to finish).

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ebrooke

Cooking Level: Intermediate

Home Town: Conway, South Carolina, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 29, 2009

absolute decadence! much easier than expected and delicious! next time i make it, though, i'm going to try cutting out some of the butter - incredibly rich and amazing, but a bit over the top for the average weeknight dinner. :)

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stephanie

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Reviewed: Apr. 26, 2009

easy & very good

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Amy

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Reviewed: Mar. 15, 2009

SO good!!!! I am on a diet and wanted a nice healthy meal so I made these and served with asparagus...I made no changes and they came out perfect!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Feb. 25, 2009

This was excellent! I didn't have white wine, so used vermouth instead. Really enjoyed it and so did my hubby, the birthday boy. Made for a smashing birthday dinner. If you do use vermouth, watch it closely as it cooks down much faster.

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Patty

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Reviewed: Feb. 11, 2009

this was SOOOOO easy & good. i also used dry tarragon, but the flavor was 5 star. the ONLY reason i gave 4 stars was b/c i don't have a ton of experience w/scallops & the size really matters when cook times are given. mine didn't take nearly as long.

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cooking matterns

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Reviewed: Feb. 1, 2009

I wilted in some baby spinach when making the sauce, quite good. Next time I'm going to try a bit of cream in there as well.

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DataSquid

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Reviewed: Jan. 29, 2009

Very high rating from my dinner party guests. I've prepared this as an appetizer, two sea scallops per person. The difference I made was I served them on a bed of creamed spinach. My creamed spinach is simply Stouffers Spinach Souffle with a bit of cream cheese and cream. Luscious! Before I added the scallops to the pan I sauteed a few scallions first in the pan, then added the scallops. I did not wipe out the pan either when the scallops were removed, that's where all the flavor is. Word of Caution: Scallops cook very quickly.

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Denise

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Reviewed: Jan. 9, 2009

Pretty good - lemon flavor is a little heavy though, next time I'll cut back

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odinsride

Home Town: Verona, Virginia, USA

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Reviewed: Nov. 12, 2008

Love this! tarragon is one of my favorite herbs! Next time I'll use less olive oil or none at all.

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Oct. 20, 2008

This recipe was great, made it tonite and loved it! Thank you!

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Misty Atkinson

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 3, 2008

Delicate flavors. Don't overcook scallops.

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texanne

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

These were simple to make, and they sent my taste buds to heaven. I didn't change a thing. The tarragon sauce was light, and perfect for the delicate taste of the scallops.

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Jan

Living In: Houston, Texas, USA

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Reviewed: Apr. 1, 2008

Great Recipe. Easy and very quick to make! I added some garlic to the sauce. Grab some fresh bread to soak up some of the sauce... excellent.

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jang

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 16, 2007

This was delicious. I added some cream to make a light pasta sauce. I also added some coriander greens to complement the flavour of the tarragon. The wine kind of over powerded the taste of the scallops - therefore onlx four stars.

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