They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my seafood alfredo. The scallops came out SO tender and flavorful! I was actually quite shocked at how good these came out given the fact that I have NEVER made scallops before. Such an easy recipe all you need to do is follow the cooking instructions exactly. Even the shrimp came out amazing! My family loved this and my boyfriend said these were awesome! He already went and put more scallops on the shopping list for next time!
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I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the chef, and I served it over zucchini noodles.
The sauce was thin and runny, but ridiculously tasty. I would recommend making the sauce separately from the scallops so that it has time to reduce and thicken, and you are able to get more of a sear on your scallops.
Also, if you're considering using zucchini noodles, I recommend against long, thick strips (like fettucine) and opt for thinner slicing (like angel hair). Thick zucchini noodles fight against the small scallops and don't soak up enough sauce.
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I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my seafood alfredo. The scallops came out SO tender and flavorful! I was actually quite shocked at how good these came out given the fact that I have NEVER made scallops before. Such an easy recipe all you need to do is follow the cooking instructions exactly. Even the shrimp came out amazing! My family loved this and my boyfriend said these were awesome! He already went and put more scallops on the shopping list for next time!
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Wonderful, easy and absolutely perfect. I have made this twice first as an appetizer served on the toasted bread. Then I made it to serve over pasta as noted at the bottom of the recipe. For the appetizer 1 1/2 of bay scallops is a lot for 4 servings but as a main dish it was perfect. Make sure you have everything prepped and ready as this cooks really fast and make sure your pan is smoking hot to quickly sear the scallops. The only thing I did differently is to use garlic olive oil on the bread and I toasted the bread in a cast iron skillet. For the pasta dish I added some Parmesan cheese to the top of each serving. Enjoy!
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Its so ridiculous when people say I made this recipe exactly as written except I used blah blah blah... then you didn't make the recipe exactly as written now did you??!!! I don't think people should be able to give a review until they have made it true to the recipe, then make it again and come back toe with the revisions. Thank you. PS. This one was great. Next time I will do my revisions to make it even better! :)
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This recipe is excellent. I had large scallops and they turned out perfect. Severed them with potatoes sliced potatoes long way drench in olive oil and dredge in bread crumbs bake 450 for 30 min. and with a salad. YUMMY
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Incredible! and EASY! Quick to prepare and tastes like you went all out. I used the tip of adding the heavy cream at the end just until thickened and served over angel hair pasta. Finish with a sprinkle of romano cheese.
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This is a winner. Comes together quickly so it's a great choice when entertaining. I served it on a bed of rice since the sauce is a abit thin but sooo flavorful. This time I removed the scallops to prevent overcooking and thickened the sauce with just a little corn starch and water. Returned the scallops to pan for a quick warm up. A little Old Bay sprinkled on top when serving added an extra layer of flavor. This recipe is all about simple and delicious.
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This was fantastic. Prepared exactly as stated the scallops are delicious. In order to prevent super soggy bread use a dense bread and make sure it is well toasted. I highly recommend this recipe either as an appetizer or a meal.
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I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the chef, and I served it over zucchini noodles.
The sauce was thin and runny, but ridiculously tasty. I would recommend making the sauce separately from the scallops so that it has time to reduce and thicken, and you are able to get more of a sear on your scallops.
Also, if you're considering using zucchini noodles, I recommend against long, thick strips (like fettucine) and opt for thinner slicing (like angel hair). Thick zucchini noodles fight against the small scallops and don't soak up enough sauce.
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Very good with pasta for dinner. Things I changed are using 2/3 cup wine and reducing the wine for 10 min before using. I also just used the sauce with out the cream over the pasta it was lighter and very yummy. I cut up the Italian bread for dunking and served with a salad.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my seafood alfredo. The scallops came out SO tender and flavorful! I was actually quite shocked at how good these came out given the fact that I have NEVER made scallops before. Such an easy recipe all you need to do is follow the cooking instructions exactly. Even the shrimp came out amazing! My family loved this and my boyfriend said these were awesome! He already went and put more scallops on the shopping list for next time!
Wonderful, easy and absolutely perfect. I have made this twice first as an appetizer served on the toasted bread. Then I made it to serve over pasta as noted at the bottom of the recipe. For the appetizer 1 1/2 of bay scallops is a lot for 4 servings but as a main dish it was perfect. Make sure you have everything prepped and ready as this cooks really fast and make sure your pan is smoking hot to quickly sear the scallops. The only thing I did differently is to use garlic olive oil on the bread and I toasted the bread in a cast iron skillet. For the pasta dish I added some Parmesan cheese to the top of each serving. Enjoy!
Its so ridiculous when people say I made this recipe exactly as written except I used blah blah blah... then you didn't make the recipe exactly as written now did you??!!! I don't think people should be able to give a review until they have made it true to the recipe, then make it again and come back toe with the revisions. Thank you. PS. This one was great. Next time I will do my revisions to make it even better! :)
This recipe is excellent. I had large scallops and they turned out perfect. Severed them with potatoes sliced potatoes long way drench in olive oil and dredge in bread crumbs bake 450 for 30 min. and with a salad. YUMMY
Incredible! and EASY! Quick to prepare and tastes like you went all out. I used the tip of adding the heavy cream at the end just until thickened and served over angel hair pasta. Finish with a sprinkle of romano cheese.
This is a winner. Comes together quickly so it's a great choice when entertaining. I served it on a bed of rice since the sauce is a abit thin but sooo flavorful. This time I removed the scallops to prevent overcooking and thickened the sauce with just a little corn starch and water. Returned the scallops to pan for a quick warm up. A little Old Bay sprinkled on top when serving added an extra layer of flavor. This recipe is all about simple and delicious.
This was fantastic. Prepared exactly as stated the scallops are delicious. In order to prevent super soggy bread use a dense bread and make sure it is well toasted. I highly recommend this recipe either as an appetizer or a meal.
I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the chef, and I served it over zucchini noodles.
The sauce was thin and runny, but ridiculously tasty. I would recommend making the sauce separately from the scallops so that it has time to reduce and thicken, and you are able to get more of a sear on your scallops.
Also, if you're considering using zucchini noodles, I recommend against long, thick strips (like fettucine) and opt for thinner slicing (like angel hair). Thick zucchini noodles fight against the small scallops and don't soak up enough sauce.
Very good with pasta for dinner. Things I changed are using 2/3 cup wine and reducing the wine for 10 min before using. I also just used the sauce with out the cream over the pasta it was lighter and very yummy. I cut up the Italian bread for dunking and served with a salad.
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Bay Scallops with Garlic Parsley Butter Sauce
