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Enjoyed this recipe. It's easy and has flavor. I made sure and paper towel dried the scallops prior to putting them in the pan and they crusted very nicely. Will make this again.
This is how I like my scallops, plain. Actually I just used salt and pepper with the olive oil and they are great!!
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!!!
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!
These were very easy and so tasty!
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.
These were very, very good! Thanks for the recipe.
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!
I don't have anything constructive to add. These were just plain yummy! I served mine over some angel hair pasta. Thanks for sharing.
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.