Simple Saute Scallops

From: Oolala

On Dec 10, 2007

These were only OK for us. We found them to be bland, so I added some of Emeril's Essence, salt and lemon juice. I added some butter to the pan too. We just felt they needed something more in the way of seasoning.

From: Bobbie #3

On Jul 11, 2007

Very quick, easy and good. I don't think I had the best quality scallops and am anxious to try this again when I know my scallops are premium. I think I would add a little more garlic — and maybe a little butter as well. The only thing I question is the cooking time. Fifteen minutes seems like an awfully long time to cook scallops. I only cooked mine for about 5 minutes, max. My husband and I shared a pound of scallops — but I could have eaten the entire pound by myself!!!

From: Dew Drops

On Oct 27, 2004

Wonderful,just wonderful! If you love scallops like I do,you will love this recipe. I didn't leave the garlic cloves in the skillet the whole cooking process.I felt they would turn the scallops bitter. The package of scallops I brought was 1lb. 41 ozs.(large)This served 2,with 3 scallops left over.This recipe is a winner,and I will use it often.Great recipe,that is very easy,want to impress company,make these scallops. Thank you Lois,for sharing this recipe :0)

From: Dawnab

On Oct 31, 2004

This recipe was very easy to follow, but the taste is wonderful. Shallots have a delicate flavor that does not overpower the scallops. I served it as is with a squeeze of lemon over it.