Simple Saute Scallops

"So simple, fast, and tasty. Cook time is for Sea scallops (the large ones) if using the small Bay scallops reduce heat and cook time accordingly."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by *Parsley* photo by *Parsley*
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
20mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • heat saute pan, add oil.
  • saute garlic and shallot until tender.
  • add scallops sprinkle with paprika.
  • cook over med heat approx 15 min (depending on size of scallops) turn mid way.
  • Enjoy!

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Reviews

  1. Maybe my scallops were teeny (bought in Switzerland), but a total of 3 minutes frying time (on higher heat than recommended, mind you) was more than enough to send them rubbery. I can't understand how 15 minutes even at a lower heat wouldn't make them rubbery as well. Other than that, the taste was great, though! Thanks for sharing!
     
  2. Enjoyed this recipe. It's easy and has flavor. I made sure and paper towel dried the scallops prior to putting them in the pan and they crusted very nicely. Will make this again.
     
  3. Very quick, easy and good. I don't think I had the best quality scallops and am anxious to try this again when I know my scallops are premium. I think I would add a little more garlic -- and maybe a little butter as well. The only thing I question is the cooking time. Fifteen minutes seems like an awfully long time to cook scallops. I only cooked mine for about 5 minutes, max. My husband and I shared a pound of scallops -- but I could have eaten the entire pound by myself!!!
     
  4. Very good fail-proof recipe for scallops which we enjoyed. We used a bit under a pound of the large scallops. Thanks for sharing!
     
  5. Very good. I added a bit of parsley and lemon zest, as well as salting the scallops.
     
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Tweaks

  1. I added a bit of parsley and lemon zest, as well as salting the scallops.
     
  2. This is just how I like scallops; simple so you can enjoy the sweet, delicate scallop taste. I used 2 tbsp butter instead of olive oil, otherwise, I made it as written. I'll make these again. Thanx for sharing.
     

RECIPE SUBMITTED BY

My husband and I have been running our fireplace business for over 30 years now. We hope to retire soon !!! We have two great kids, and the pic above is "Nan and the grands"
 
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