I have been using this recipe slightly altered for years, and it is still my favoriet. I salt and pepper the scallops and then dust them lightly in all purpose before putting them in the hot skillet. Two-three minutes on each side following rest of recipe and you will NOT be sorry. I grow lemon thyme in my kitchen herb pots so I always have it on hand. PLEASE do not substitute dried thyme. It makes so much difference. Fresh dill will also work, but the flavor is not as delicate.
Love this simple and delicious recipe. Very refreshing for a summer meal.
I didn't have scallops on the shell and I added a few capers.
I served this with creamy mashed potatoes, sugar snap peas and a side of beets. Very pretty dish!
A keeper for sure!
I made this recipe for my Mother's 79th Birthday. Scallops are one of her favorites and we all thought it was delicious, including my husband who really isn't a scallop fan. I didn't have the shells & probably used about 20 scallops. I used chives as my herb & garlic for flavoring. Combined those with the scallops, cooked as directed and poured into a dish. I sprinkled fresh basil leaves over scallop mixture & poured the hot lemon/wine mixture after reduced over the top of everything. It was yummy and so easy to make. Will be one of my favorites!
I love seared scallops... and these are just lovely. tho, next time i think i'll use light olive oil. the kitchen did get a little smokey. but the taste was lovely.
So yummy and so easy! I used home grown parsley and some lemon zest but kept to the ingredients list. I couldn't find scallops in shells so I served these on a small rectangle plate and I put a teaspoon of the herb mix on top of the scallops, then garnish them with a parsley leaf each. These are so delicious I wish I had made more then 12. Thank you Aus/NZ Chef's
Mmmm! I was a bit sceptical how on how well things would reduce in the last step and how the herbs would blend but it was just terrific. Unfortunately I didn't have any scallops on the half shell but it was still great over shelled scallops on a small plate. I used fresh thyme and basil for the herbs which were the only fresh ones I had on hand.