Recipe by Pati
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
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 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!!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 223
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make quick-and-easy seared scallops in a mild jalapeño vinaigrette.
Turn scallops and leftover potatoes into an easy, impressive meal.
Beautifully seared scallops with wilted arugula, butter beans, and lentils.