Reviewed: Mar. 14, 2013

Yum!

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7 users found this review helpful

Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 18, 2012

Very good! I used big sea scallops, rinsed and dried, then coated with olive oil, sea salt and pepper. Cat iron skillet heated then added butter, rosemary and garlic. Cooked for a minute and added scallops....was very pleased! Will definately make again.

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3 users found this review helpful

Reviewer:

Cliff G

Cooking Level: Intermediate

Home Town: Loris, South Carolina, USA

Living In: Summerton, South Carolina, USA

Reviewed: Dec. 17, 2012

Excellent recipe. Yes, I changed up a bit: more garlic and tarragon instead of rosemary. Tiniest bit of salt and pepper too. And much less butter. Hubby says it's a winner! Thanks for posting Pati!

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1 user found this review helpful

Reviewer:

campergramma

Cooking Level: Expert

Reviewed: Mar. 3, 2012

Easy and delicious! Used dry rosemary instead of fresh, worked perfectly!

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3 users found this review helpful

Reviewer:

liebs

Reviewed: Jan. 21, 2012

I'm eating it right now. It's amazing. I used 2 HUGE cloves of garlic (the size of 5 normal ones), 4 large sprigs of rosemary (I like a lot of herbs), and a crapton of olive oil, and a dash of butter. My tastebuds are doing cartwheels while singing the 'halleluja' chorus. Thank you.

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3 users found this review helpful

Reviewer:

ENDLESSSKY

Home Town: Los Osos, California, USA

Reviewed: Jan. 4, 2012

Needs salt. Definitely use 2 cloves of garlic. I dried the scallops on paper towels before cooking. they were good, but needed salt and definitely use 2 cloves of garlic. I may sprinkle them with a little grated parmesan cheese right before I take them out of the skillet.

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5 users found this review helpful

Reviewer:

HEATHERLOVES2COOK

Cooking Level: Expert

Reviewed: Oct. 31, 2011

Very good and easy! 'i had never cooked scallops but they turned out really good.

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3 users found this review helpful

Reviewer:

kwill81

Reviewed: Oct. 31, 2011

Lacked spices. I don't think rosemary is a spice I'd recommend on scallops. This needed a bit more salt and a touch of "something", which I couldn't pinpoint.

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3 users found this review helpful

Reviewer:

Wndsrfgrl

Reviewed: Sep. 10, 2011

I had never cooked scallops before, so I wanted to start with something simple. I read all the comments before I started and this is what I ended up doing... Im not a fan of rosemary... left it out. Im a big fan of garlic... added extra I did salt and pepper them before I cooked them. I put enough olive oil in the pan to just cover it before I added the butter and used a little lower temp so the butter wouldn't burn. They took a little longer to cook... ~5 min each side. And they came out better than any scallop I've had at any restaurant. Perfect!

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6 users found this review helpful

Reviewer:

Mrs.Dennington

Cooking Level: Intermediate

Living In: Bethany, Oklahoma, USA

Reviewed: Aug. 28, 2011

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 (I prefer these) and pat dry ahead of time. I put salt and pepper on the scallops before sauteing. I'll make these again.

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11 users found this review helpful