Sauteed Scallops Recipe - Allrecipes.com
Sauteed Scallops Recipe
  • READY IN 10 mins

Sauteed Scallops

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  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.
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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.

 
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.

 
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.

 
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.

 
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!!

 
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.

 
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.

 
Jul 26, 2011

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 you want a bit of a crust on them. It wont happen with too many in the fry pan. They will give off their juices and start to boil and dry out. A hot pan with just a few scallops and turning frequently does the trick.

 

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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.

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