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READY IN 10 mins

Sauteed Scallops

Read Reviews (48)

"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." — Pati

Ingredients Edit and Save

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Battle of the Butter: Salted vs. Unsalted

Garlic: Fresh Vs. Powdered

Original recipe makes 2 servings Change Servings

1/4 cup butter
2 cloves crushed garlic

2 sprigs fresh rosemary
1 pound scallops

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Directions

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.

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PREP 5 mins
COOK 5 mins
READY IN 10 mins

Footnotes

British English recipe for Sauteed Scallops.
French recipe for Coquilles Saint Jacques sautees.
Australian recipe for Sauteed Scallops.

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Reviews More Reviews

Most Helpful Positive Review

Jan 24, 2008

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 fresh garlic & rosemary. Spray the pan with non stick spray and place the scallops in one at a time (don't dump them in with the juice or you'll end up "boiling" the scallops) and cook 2-4 minutes each side, depending on size. The jumbo sea scallops have the best flavor, just be sure to rinse them well.

—Valerie

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Most Helpful Critical Review

Apr 21, 2004

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.

—Wilemon

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70 Ratings

Jan 02, 2004

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

—ALMAHOUSE

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Feb 14, 2003

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.

—PRINCESSJORDAN

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Jun 26, 2007

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.

—GLEAM

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Aug 16, 2007

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 longer than 2 minutes per side to cook... but I had the jumbo scallops. I served with steamed sugar snap peas and white cheddar shells and cheese macaroni. I will definitely make this again!!

—Mrs. Wallace

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Jul 03, 2008

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.

—Trish

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Aug 10, 2008

Hi from TX...I had a weird craving for scallops (no, I'm not pregnant!)and tried this. I used very small "bay" scallops. If I do it again I'll splurge for the $12.99/lb huge scallops. These turned out semi-okay; I tried to sear them in my iron skillet in a mixture of olive oil and a little butter, sprinkled garlic salt and some italian seasoning, but they were very lackluster. I'm a newbie to cooking seafood so I'm sure it's my mistake. Thanks for the post!

—Johanna WISHES she were a

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Nutrition

Calories
409 kcal
20%

Carbohydrates
6.5 g
2%

Cholesterol
136 mg
45%

Fat
24.8 g
38%

Fiber
0.2 g
< 1%

Protein
38.5 g
77%

Sodium
530 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sauteed Scallops

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 409
Calories from Fat: 223

% Daily Value *
Total Fat 24.8g 38 %
Saturated Fat 14.8g 74 %
Cholesterol 136mg 45 %
Sodium 530mg 21 %
Potassium 754mg 21 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 0.2g < 1 %
Protein 38.5g 77 %
** Sugars 0g
Vitamin A 17 %
Vitamin C 13 %
Calcium 9 %
Iron 8 %
Thiamin 3 %
Niacin 76 %
Vitamin B6 24 %
Magnesium 46 %
Folate 21 %

* 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.