Sauteed Scallops48 Reviews
- Prep: 5 min
- Cook: 5 min
- Ready In: 10 min
“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.” - by Pati
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 409 cal
- 24.8 g
- 6.5 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"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 g..." See morearlic & 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. "
"Very good and quick. Suggest heating a Tablespoon of oil in pan before add ing butter so that butter does not burn...." See more"
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