Sautéed Scallops Recipe

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

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.

We loved these- especially the garlic and fresh rosemary. As another viewer suggested I drizzled the salt and peppered scallops with a little olive oil and sprinkled rosemary and garlic (4 cloves) and let it sit while I heated the water for the angel hair, made a tossed salad, and stuck sourdough bread in the oven. While the pasta cooked, I added the scallops to a hot pan sprayed with non stick oil. I also added I Can’t Believe It’s Not Butter Spray as I liked the idea of the buttery taste. My scallops were good sized and took about 4 1/2 minutes per side to brown. Delicious and simple! Thank you!

I was almost shocked how simple this was to make and how well it turned out! I was afraid I would burn the butter or overcook the scallops (or under cook for that matter). I added an extra minute for each side of the scallops since they were large sea scallops from Costco and that turned out to be just right. I did use one sprig of rosemary instead of two (mainly because I didn't look at the recipe since I'd easily memorized the ingredients) and extra butter so I could use it as a sauce over pasta (but I didn't really need the extra). It felt like we were eating at a five star restaurant! Then again... I don't think we ever have, so I can't say for sure what that kind of food tastes like. But this tasted like luxury to me! And my mom too. My brother doesn't like rosemary, but he was willing to try a scallop and he liked it just fine too. The one thing I forgot to do and will remember next time is to pre-rinse the scallops. There was still a bit of grit in some of them (not nearly as bad as getting sand in your clams though). The amount of rosemary, even though it was one sprig less was about perfect for us - fragrant and flavorful, but not overpowering (a happy mistake, I guess). I could add more garlic next time maybe since it was more subtle (to me) and I quite like garlic. If I made this again without a change, though, I think it'd still be near enough to perfect for a five star rating every time.

Very simple and very very good. I did this exactly according to recipe and it came out wonderful. I also did another pan and added a cream sauce. To make the cream sauce I removed scallops from pan, used the pan drippings and mixed with more butter, whipping cream, white wine, sour cream, romano cheese, and a dash of salt. The sauce was decadent and really added to scallops...so BOTH ways were yummy.

Very easy and delicious. Modified according to prior tips; salt and pepper on the scallops before putting in pan; a bit of olive oil in pan. I did 2 batches, half pound each batch, to control the cooking and added a splash of white wine to each batch. Next time, I might add a pinch of cayenne pepper, or even herbs de provence. I served this with arugula salad (olive oil/lemon/parm cheese) and asparagus cooked in half chicken broth/half water with herbs de provence. Light but filling dinner for two!

Added a splash of Chardonnay to the garlic butter when cooking. 3 min each side was perfect! Also I didn’t have fresh Rosemary so I used dried stuff... still added some good flavor! Used a dash of garlic pepper too!

Love, love, loved it! Used sea scallops and shrimp. Both were out of this world. I also did the baked scallop recipe so we had a delicious mixture of both versions for dinner. (Also, having scallops sautéed in butter can sometimes feel too heavy if eaten alone.). i appreciated the hint from the other reviewer to add a little olive oil to the butter mixture so you can get the butter temperature really hot without burning the butter. The hotter the sauté, the better the scallops lock in their juices. Used the cast iron skillet, too. Also I sautéed garlic and rosemary in the butter/oil for couple minutes before adding scallops and shrimp. A delicious treat!

I would change this recipe to start with only 2 tablespoons of butter plus the crushed garlic and spice. Add the scallops when the pan is hot, searing them a golden brown on both sides. (If I had read the other reviews first, I would have then added a half cup of rice wine, to loosen brown bits, then added the rest of the butter). I didn't have rosemary, so I used fresh basil from my garden.

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.

I thought it was very quick & easy, also delicious! I did slice 4 fresh mushrooms & added to the skillet- it really made it restaurant fare.

Everyone asked for the recipe.

Tasty and easy.

I made it and was not impressed. I won't be making it again.

Added lemon pepper seasoning

Very bland recipe. I usually love scallops, was very disappointed

Simple and decicious! Loved it.....did not change anything with the scallops. For the pasta I skipped the cream.....just olive oil, some lemon zest and sea salt. YUM

I made it with thawed frozen scallops. The seasoning of garlic & a rosemary sprig in butter didn't add much flavor, so the dish was not as flavorful as I would have liked.

Perfect, every time. Need three minutes per side to get to 115 degrees, but the scallops were pretty large.

Perfectly easy and delicious! Paired well with butternut squash soup!