Rating: 4.56 stars
156 Ratings
  • 5 star values: 111
  • 4 star values: 29
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

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Nutrition Facts

409 calories; protein 38.5g; carbohydrates 6.5g; fat 24.8g; cholesterol 135.9mg; sodium 529.6mg. Full Nutrition
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Reviews (106)

Most helpful positive review

Rating: 5 stars
01/24/2008
GREAT recipe! I've made scallops this way for years... with a few minor changes. I salt & pepper the scallops, drizzle with a little olive oil and marinate the scallops with a lot more chopped fresh garlic & rosemary. Spray the pan with non stick spray and place the scallops in one at a time (don't dump them in with the juice or you'll end up "boiling" the scallops) and cook 2-4 minutes each side, depending on size. The jumbo sea scallops have the best flavor, just be sure to rinse them well. Read More
(483)

Most helpful critical review

Rating: 3 stars
04/21/2004
This was a little bland for us so I added 1/4 cup more butter, 2 tablespoons white wine, garlic salt to taste, and green onions. Read More
(34)
156 Ratings
  • 5 star values: 111
  • 4 star values: 29
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
01/24/2008
GREAT recipe! I've made scallops this way for years... with a few minor changes. I salt & pepper the scallops, drizzle with a little olive oil and marinate the scallops with a lot more chopped fresh garlic & rosemary. Spray the pan with non stick spray and place the scallops in one at a time (don't dump them in with the juice or you'll end up "boiling" the scallops) and cook 2-4 minutes each side, depending on size. The jumbo sea scallops have the best flavor, just be sure to rinse them well. Read More
(482)
Rating: 4 stars
01/02/2004
Very good and quick. Suggest heating a Tablespoon of oil in pan before add ing butter so that butter does not burn. Read More
(218)
Rating: 5 stars
02/14/2003
THIS RECIPE WAS GREAT. I USED A LITTLE BIT MORE GARLIC AND A LITTLE LESS ROSEMARY. IT WAS PERFECT. JUST BE CAREFULL NOT TO OVER COOK THE SCALLOPS BECAUSE THEY WILL TURN OUT RUBBERY. Read More
(124)
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Rating: 5 stars
08/16/2007
This was very good. I used minced garlic, and added dill weed and lemon pepper to the mix. While the scallops cooked, I constantly spooned the butter and garlic mix over them. It took a lot longer than 2 minutes per side to cook... but I had the jumbo scallops. I served with steamed sugar snap peas and white cheddar shells and cheese macaroni. I will definitely make this again!! Read More
(49)
Rating: 4 stars
07/26/2011
A basic recipe to season to your taste. However it could go wrong if you crowd the pan and it isn't heavy and hot enough. I find a cast iron fry pan works best. Scallops cook in a hurry and you want a bit of a crust on them. It wont happen with too many in the fry pan. They will give off their juices and start to boil and dry out. A hot pan with just a few scallops and turning frequently does the trick. Read More
(48)
Rating: 5 stars
06/26/2007
I never cooked scallops before so this recipe was very helpful for my first time. I added a little white wine and I didn't have any rosemary. They turned out great. Read More
(42)
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Rating: 5 stars
09/10/2011
I had never cooked scallops before, so I wanted to start with something simple. I read all the comments before I started and this is what I ended up doing... Im not a fan of rosemary... left it out. Im a big fan of garlic... added extra I did salt and pepper them before I cooked them. I put enough olive oil in the pan to just cover it before I added the butter and used a little lower temp so the butter wouldn't burn. They took a little longer to cook... ~5 min each side. And they came out better than any scallop I've had at any restaurant. Perfect! Read More
(35)
Rating: 3 stars
04/21/2004
This was a little bland for us so I added 1/4 cup more butter, 2 tablespoons white wine, garlic salt to taste, and green onions. Read More
(34)
Rating: 5 stars
07/03/2008
Just what I was looking for. Just a nice simple recipe. No sauce,not a lot of other additives to get in the way, just great scallops. This will be a regular in our house. Read More
(24)