Super Simple Scallops

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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Peter J photo by Peter J
Ready In:
2 appetiser




  • Remove the scallops from the shell.
  • Heat the olive oil in a pan over medium high heat.
  • Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell.
  • Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.
  • Drizzle a little of the sauce over each scallop, distributing the herbs evenly.
  • serves 2 as an appetiser.

Questions & Replies

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  1. PAMELA A.
    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.
  2. Bellablue
    Love this simple and delicious recipe. Very refreshing for a summer meal. <br/>I didn't have scallops on the shell and I added a few capers. <br/>I served this with creamy mashed potatoes, sugar snap peas and a side of beets. Very pretty dish! <br/>A keeper for sure!
  3. sxg196
    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!
  4. Mayas Mama
    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.
  5. Chef floWer
    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


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