Sauce is to die for. The scallops themselves didn't come out that crispy but they were fine. I made it with basil. Definitely wanted more lemon but that's what you have the lemon wedges for.
Did not love this recipe. In fairness, I am not a huge scallop fan but I have had better. My husband is a lover of this mollusk and was also unimpressed. I expected more of a sauce than this recipe produced. All said, based on other ratings, I am clearly in the minority so go ahead and give it a try.
Did not love this recipe. In fairness, I am not a huge scallop lover but I have had better. My husband is a lover of this mollusk and also was unimpressed.
Excellent & quick. Good enough for a dinner party.
I used the right scallops but apparently I did not dry them enough because they took 3X as long to turn golden seared. They turned out more chewy than soft but still tasted okay. The sauce is WONDERFUL. I used fresh marjoram, scallions, cilantro, and a tiny bit of tarragon, and twice the amount of lemon zest. It was really good. I squeezed some meyer lemon juice on it at the end.
simple delicious great romantic meal
excellant, used cast iron skillet, slightly less butter, ramps instead of scallions. Served with spaghetti sqash, sugar peas
Made the recipe exactly as it is here on the website. Family loved even though they are not usually crazy about scallops. Keeper.
My NYE entree course. A resounding success. Didn't have chives handy so threw in a little marjoram. And preheat your plates. Much nicer kept warm. I also served it with thinly sliced toasted baguette. To soak up the sauce. Divine
Absolutely scrumptious! We seared some squid in a separate frypan and used the same pan sauce over both the scallops and squid, with steamed rice and it was lovely!
This was my first time making scallops and I couldn't have picked a better recipe!! Omgosh!!!! It was the best and we can't wait to make it again. Already thinking of who to invite over to share this excellent dish with! Thank you!
Delicious. My wife and I loved it.
Used Sauvignon Blanc & regular salt & pepper. Served over fettucine with asparagus. Delicious.
Didn't have shallots so used finely minced leeks and WOW was this totally delicious!!! Made the sauce with a readily available Pinot Grigio and served over a bed of fresh fettucine. This recipe now sets the bar for a luscious quick gourmet meal.
This is a great recipe. The flavor of the sauce is wonderfully delicious. I did not have shallots so I used finely minced onion. The wine we used was a Sauvignon Blanc. Did use fresh parsley and chives. Will make again for sure.
Delicious and the recipe is written perfectly - no problems or adjustments at all!
My oh my, this was really quite delicious. The scallops browned just fine and the flavors were fantastic! I highly recommend this dish...with all 5 stars.
I love scallops and this recipe is perfect.
Scallops are one of my husband's favorites so I am always looking for good recipes. This not good, it is great! I did add a small amount of fresh oregano to the herbs. Also, after cooking the scallops, I tossed the sauce with some cooked spaghetti. Add the wonderful arugula salad and you have an A+ meal. My husband raved about it.
I have been cooking scallops for a lot of years, in chowder, pan fried etc. This has to be the best ever quick and to the point, Nova Scotia scallops look out this summer
This recipe is pure scallop perfection. The sear on the scallops provides a wonderful, tasty crust that contrasts so well with the tenderness of the scallops themselves, and the flavor of the sauce is to die for. This recipe is a huge hit, and I'll be sure to make it many times again in the future. I wouldn't change a thing.
Outstanding! My husband, who doesn't always love leftovers, said he'd eat this dish again for the next *two* meals in a row! Fresh herbs were hard to come by yesterday, so I used a refrigerated mixed herb paste that I found in the produce section of the grocery store and the results were awesome. This will become a new staple for us!!
Excellent recipe. The only thing I would change is to put the wine/vermouth in the very hot pan before the butter so it doesnt burn. Then proceed. Awesome!!
Incredibly delicious and simple to prepare. I used vermouth and skipped the parsley since we were out. Our 12 & 14 year olds enjoyed the scallops as well.
Will become a staple in my kitchen, and I'm not a huge seafood fan. Along with the herb pan sauce, I tossed in some halved grape tomatoes and roasted asparagus and served on top of fettucini pasta. Yummy!
The recipe included all the important details and worked perfectly. No complaints.