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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!
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.