Ken's Scallops

Ken's Scallops

28 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    4 m
  • Ready In

    19 m
Ken Gouge
Recipe by  Ken Gouge

“Quick, simple, delicious! What else do you need?”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 servings



  1. Heat oil in a skillet over medium-high heat. Cook garlic and basil in oil for about 30 seconds, and then add scallops. Season with salt and pepper, and squeeze lemon over the scallops. Cook for about 2 minutes, stirring frequently.

Share It

Reviews (28)

Rate This Recipe


This dish is so delicious and so easy to prepare!! It was the first time I cooked scallops and they turned out spectacular. It reminded me of a garlic shrimp dish I order at my favorite Thai restaurant. It would probably work good with fish and shrimp as well. Thanks for the recipe Ken! :)



Incredible. This was so easy and so quick, and my husband and I couldn't get enough. Fantastic recipe, especially when you want something really tasty in a hurry!



I didn't have enough scallops, so I added flounder to the 1/2 lb. of scallops that I had. I also added white wine with the fresh lemon. We thought that this recipe was delicious! Thanks Ken!!

More Reviews

Similar Recipes

Broiled Scallops

Broiled Scallops

Sauteed Scallops

Sauteed Scallops

Scallops One - Two - Three

Scallops One - Two - Three

Grilled Scallops

Grilled Scallops

Citrus Scallops II

Citrus Scallops II

Scallops and Spinach over Pasta

Scallops and Spinach over Pasta


Amount Per Serving (2 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 4.1 g
  • 1%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Scallops with Israeli Couscous


next recipe:

Broiled Scallops