Sauteed Scallops

SUBMITTED BY: Pati PHOTO BY: Lucky Noodles

"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."

PREP TIME	5 Min
COOK TIME	5 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

READ REVIEWS (20)

DIRECTIONS

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.

Wine Tip

Try with a Pinot Grigio .

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REVIEWS

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Reviewed on Jan. 2, 2004 by ALMAHOUSE

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

9 users found this review helpful

Reviewed on Sep. 14, 2002 by Lisa

This was a little bland for us. Easy to cook thou.

7 users found this review helpful

Reviewed on Feb. 14, 2003 by PRINCESSJORDAN

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.

3 users found this review helpful

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