Easy to make and perfect as an appetizer! I've made it for two, or for a group.
KimWarne Posted: 04/16/09
JessicaStacey Posted: 05/07/11
These are delicious! Make sure your scallops are completely dry (pat with paper towels) and seasoned with a bit of salt and pepper on both sides; I had medium to large sized scallops and they only needed about 1 minute or so on each side - 2 minutes on each side would have horribly overcooked them. I also recommend getting your pan REALLY hot - adding the dry scallops to the hot oiled pan gets a nice crunchy sear on each side. I served over orzo - and next time I'll definitely double the sauce. Instead of adding the scallops back to the sauce in the pan, I drizzled the sauce over the scallops (to avoid overcooking the scallops). So good, so easy, great for company or a weeknight.
abbygirl Posted: 04/08/11
For such a simple dish, these were outstanding!!!
Belladonna714 Posted: 10/03/11
This recipe is delicious. I used roasted garlic, Wegmans garlic cheese butter, and pan searing flour in place of salt and pepper. I didn't add the scallops to the sauce, but rather tossed in some whole wheat orzo, then placed the scallops over top. I served this with a simple side salad. I would make this again.
sclayton25 Posted: 01/11/12
Very easy to make! Great over rice or a small salad as well.
buenacena Posted: 02/12/12
These were ok, but did not wow me. Admittedly, I used a Chinese rice wine instead of a dry white - so maybe I ruined the recipe with that. But... That aside, I felt there were too many shallots, not enough butter, and something was just lacking. My guests liked them though!
Schmatterson8 Posted: 02/13/12
Really tasty! Served with rice pilaf and an asparagus side dish. Easy, delicious meal!
carolekrumb Posted: 06/03/12
easy, quick and delish!
Elagain Posted: 01/29/13
Super simple, delish and healthy. I made exactly as directed though I added capers at the end with the wine, just because I had them on hand. As other reviewers noted, the KEY is getting the scallops good and dry, and the pan nice and hot. Fast and yummy!
mandofan Posted: 05/11/13
Meh... This was okay, but didn't really blow me away. The best part was the scallops themselves, which I would NOT recommend cooking at 2 minutes per side. Seared sea scallops require that the scallop be thoroughly dried with a paper towel first and then dropped into a screaming hot pan (preferably cast-iron) for about a minute, maybe 90 seconds, per side. You basically just want to get the crust on the scallop to the point where it releases from the pan. It takes very little overcooking to turn a tender scallop into rubber. The sauce here added very little IMO and as there are many, many recipes for simple seared sea scallops, I won't be revisiting this one.