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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.

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levy4nj June 29, 2010

This is how I like my scallops, plain. Actually I just used salt and pepper with the olive oil and they are great!!

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Chill June 11, 2010

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!!!

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Bobbie July 11, 2007

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!

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Marianne in Switzerland May 17, 2005

These were very easy and so tasty!

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983121 October 10, 2008

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.

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Oolala December 10, 2007

These were very, very good! Thanks for the recipe.

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JuliJ July 08, 2007

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!

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CountryLady April 26, 2007

I don't have anything constructive to add. These were just plain yummy! I served mine over some angel hair pasta. Thanks for sharing.

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dicentra August 29, 2006

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.

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*Parsley* March 05, 2006
Simple Saute Scallops