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Sautéed Scallops

  • 5reviews
  • 64saves
  • 10min

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

Pati

Ingredients
Serves: 2 

  • 60g (2 oz) butter
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary
  • 450g (1 lb) scallops

Method
Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. In a medium size frying pan, 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 doneness). Remove the garlic and rosemary from pan. Serve.

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Reviews (5)

Ewa Lamb
by
12

Used different ingredients. This was a little bland for us so I added more butter, 2 tablespoons white wine, garlic and spring onions. - 21 Jul 2008

MANDT2
by
11

Very good and quick. Suggest heating a Tablespoon of oil in pan before add ing butter so that butter does not burn. - 21 Jul 2008

Matt F.
by
8

Altered ingredient amounts. 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. - 21 Jul 2008

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