Seared Scallops and Herb Butter Sauce

  • set2cook4u Posted: 08/02/12
    Worthy of a Special Occasion

    We loved this recipe "as is". The second time I fixed it, I added a little lemon juice to the orzo and the herb butter sauce. I added a little more wine and we used a mix of scallops and shrimp. Fantastic, easy recipe you can serve at any dinner party.

  • jeremya09 Posted: 11/07/12
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    I just cooked the scallops and it tasted great.

  • debb107 Posted: 10/22/12
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    Loved it. I substituted dry vermouth and white balsamic vinegar because this was a last minute meal and I didn't have the listed ingredients but it was still easy and delicious.

  • RSaunders Posted: 09/03/12
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    Absolutely perfect. Easy to make and wonderful to consume! Tried it without the orzo and still wonderful.

  • cyclegal Posted: 06/15/12
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    Do not try to substitute less expensive bay scallops! Made for my parents and husband, all enjoyed just - the taste was excellent. THe green beans go perfectly with it! Yes, it could use a little color but we just served on colorful plates. Definitely worthy of the price of sea scallops! Will try the recommendation of how to dry so the scallops will brown.

  • awartmann Posted: 05/16/12
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    This was easy to make and everything had a great flavor. Big Hit!

  • carolfitz Posted: 05/18/12
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    A few years ago a CL poster recommended a great way to dry large scallops after you've rinsed them -- pat them with toweling, put them on a plate (no paper towels) and put them in the fridge, uncovered, for at least 20min, the fridge dries them. I've used this tip with great success ever since. Made these to recipe. Reduced the wine, vinegar, shallots in advance so the sauce could be finished while the scallops cooked. Served with the recommended roasted beans & shallots and the rest of the white wine. Very good but could have used some color on the plate.

  • joymarie Posted: 07/03/12
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    Made this exactly as written; it was wonderful! I followed another reviewer's advice and let the scallops sit in refigerator uncovered for 20 minutes after I dried them with paper towels. They browned beautifully and were cooked to perfection after 3 minutes on each side. The sauce was delicious and easy to make. These were as good or better than any I've had at a restaurant.

  • MeghanRyan Posted: 07/14/12
    Worthy of a Special Occasion
    Quincy, MA

    easy and light! will definitely make this again. could be made even lighter if made with a brown rice mixture vs. orzo. i served this with a spinach/kale mixture sautéed in lemon juice.

  • RoxieE Posted: 06/09/12
    Worthy of a Special Occasion

    This recipe is absolutely delicious. My husband always orders scallops when on the menu at restaurants. He said this recipe is his favorite. I halved the recipe for the two of us but made the full recipe of sauce. I've already made this twice and plan on making it often.

  • Kstaas Posted: 06/21/13
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    My husband thought I had brought this home from the store since I had been shopping that day. He said it was restaurant quality. I suppose that's a compliment.

  • Thekidd30 Posted: 10/22/12
    Worthy of a Special Occasion

    Absolutely delicious! I haven't quite mastered the browning of the scallops as half of mine were not quite browned but it was still great! I make the roasted haricots verts with shallots weekly. Very tasty!

  • SingingGourmand Posted: 01/04/14
    Worthy of a Special Occasion

    My husband surprised me by making this for my birthday dinner. It was heavenly!! Absolutely restaurant quality. He followed the recipe as written.

  • GrandmaKY Posted: 10/10/13
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    Louisville, KY

    I made this recipe as stated. I used fresh herbs from my garden. IT WAS DELICIOUS!! Definitely company worthy. I served it with asparagus since I didn't have green beans. TRY IT you will love it too...

  • scidi6 Posted: 07/16/13
    Worthy of a Special Occasion

    I followed the recipe as given and it is outstanding! I will pass this along to others. It was to be ready in 40 minutes, but I needed 60 to do all the chopping, etc.


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