Sauteed Scallops

Sauteed Scallops

63
Pati 0

"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."

Ingredients 10 m {{adjustedServings}} servings 409 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  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 63

  1. 90 Ratings

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Valerie
1/24/2008

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.

ALMAHOUSE
1/2/2004

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

PRINCESSJORDAN
2/14/2003

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.