2 Reviews

I've made this dish several times - it's delicious! It is important to find "dry" packed scallops, rather than those which have been soaked in some sort of brine. It's very difficutl to sear the wet scallops - they weep all over, making for a very saucy dish (which is still tasty!). Prep is easy and quick. I used bay scallops most recently, so served over linguine as a pasta sauce. Thanks so much for sharing!

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dianegrapegrower December 05, 2010

OMG, fantastic and EASY! My husband words exactly, "mmmmmmm.......mmmmmmmm". Other than overcooking the scallops (totally my fault...I turned up the heat to get the scallops nice & browned and to evaporate some of the scallop "juice"). I used a 1 lb bag of frozen Trader Joe's scallops and made the recipe exactly as printed. If I were to change anything, I would use less butter (salted) only to lower the fat content. Other than that, magnifique! I served the dish with a box of Near East Toasted Pine Nut Couscous with Trader Joe's Sundried Tomato Pesto added for extra flavor. Thanks BedR for sharing! I will definitely be makeing this again.

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-Blythe- February 16, 2010
Scallops Jardiniere