Sauteed Scallops

Sauteed Scallops

65
Pati 0

"A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving."
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Ingredients

10 m servings 409 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Reviews

65
  1. 93 Ratings

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Most helpful positive review

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 f...

Most helpful critical review

This was a little bland for us so I added 1/4 cup more butter, 2 tablespoons white wine, garlic salt to taste, and green onions.

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 f...

Very good and quick. Suggest heating a Tablespoon of oil in pan before add ing butter so that butter does not burn.

THIS RECIPE WAS GREAT. I USED A LITTLE BIT MORE GARLIC AND A LITTLE LESS ROSEMARY. IT WAS PERFECT. JUST BE CAREFULL NOT TO OVER COOK THE SCALLOPS BECAUSE THEY WILL TURN OUT RUBBERY.

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 long...

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.

This was a little bland for us so I added 1/4 cup more butter, 2 tablespoons white wine, garlic salt to taste, and green onions.

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 ...

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.

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 ...