12 Reviews of Simple Saute Scallops

From: Chef 920429

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.

From: dicentra

On Aug 29, 2006

I don't have anything constructive to add. These were just plain yummy! I served mine over some angel hair pasta. Thanks for sharing.

From: Marsha D.

On Mar 6, 2005

These were very good. I didn't have shallot so I used green onions. I also added alittle butter,and a dash of teriyaki sauce and sesame oil while sauteing the scallops. They were really good! DH and I ate the whole pan full. Thanks for posting a great recipe!

From: ellie_

On Nov 27, 2004

Very good fail-proof recipe for scallops which we enjoyed. We used a bit under a pound of the large scallops. Thanks for sharing!

From: *Parsley*

On Mar 5, 2006

This is just how I like scallops; simple so you can enjoy the sweet, delicate scallop taste. I used 2 tbsp butter instead of olive oil, otherwise, I made it as written. I'll make these again. Thanx for sharing.

From: Bobbie

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: 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: Marianne in Switzerland

On May 17, 2005

Maybe my scallops were teeny (bought in Switzerland), but a total of 3 minutes frying time (on higher heat than recommended, mind you) was more than enough to send them rubbery. I can't understand how 15 minutes even at a lower heat wouldn't make them rubbery as well. Other than that, the taste was great, though! Thanks for sharing!

From: CountryLady

On Apr 26, 2007

So simple, so delicious! Aside from cooking in a butter & olive oil combo, I followed the recipe. I garnished with fresh parsley, sprinkled with lemon juice and served these tasty morsels with rice pilaf & broccoli. I'll definitely make these again - thanx Lois!