For many years, my family has been cooking this dip. A fan favorite that is simple and quick to prepare. For parties, I frequently need to double the recipe.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
Ingredients
- ¼ cup butter
- 2 cloves crushed garlic
- 2 sprigs fresh rosemary
- 1 pound scallops
Instructions
- Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary.
- Place scallops in skillet and cook until golden brown on one side, about 2 to 3 minutes. Turn scallops over and continue to cook until firm and opaque, about 1 or 2 minutes more.
- Remove crushed garlic and rosemary sprigs from the pan before serving.
Reviews
Tasty and easy.
We loved these- especially the garlic and fresh rosemary. As another viewer suggested I drizzled the salt and peppered scallops with a little olive oil and sprinkled rosemary and garlic (4 cloves) and let it sit while I heated the water for the angel hair, made a tossed salad, and stuck sourdough bread in the oven. While the pasta cooked, I added the scallops to a hot pan sprayed with non stick oil. I also added I Can’t Believe It’s Not Butter Spray as I liked the idea of the buttery taste. My scallops were good sized and took about 4 1/2 minutes per side to brown. Delicious and simple! Thank you!
I made it and was not impressed. I won’t be making it again.
Added lemon pepper seasoning
Very bland recipe. I usually love scallops, was very disappointed
Simple and decicious! Loved it…..did not change anything with the scallops. For the pasta I skipped the cream…..just olive oil, some lemon zest and sea salt. YUM
I thought it was very quick & easy, also delicious! I did slice 4 fresh mushrooms & added to the skillet- it really made it restaurant fare.
I made it with thawed frozen scallops. The seasoning of garlic & a rosemary sprig in butter didn’t add much flavor, so the dish was not as flavorful as I would have liked.
Perfect, every time. Need three minutes per side to get to 115 degrees, but the scallops were pretty large.
Added a splash of Chardonnay to the garlic butter when cooking. 3 min each side was perfect! Also I didn’t have fresh Rosemary so I used dried stuff… still added some good flavor! Used a dash of garlic pepper too!
Perfectly easy and delicious! Paired well with butternut squash soup!
This is the worst scallop recipe I’ve ever made. First of all, I trusted the recipe because it had good reviews and liked that it was only a few ingredients. However, the reviews betrayed me. I followed the recipe exactly as written and the scallops (which were fresh scallops from the market) turned out terrible. They were sour and oh so fishy and did not soak up the flavor of the seasoning at all. I am so disappointed because scallops are EXPENSIVE and I trusted that this recipe would be great. If I could give it zero stars I would.
A very simple recipe yielding a very elegant tasting result
I was almost shocked how simple this was to make and how well it turned out! I was afraid I would burn the butter or overcook the scallops (or under cook for that matter). I added an extra minute for each side of the scallops since they were large sea scallops from Costco and that turned out to be just right. I did use one sprig of rosemary instead of two (mainly because I didn’t look at the recipe since I’d easily memorized the ingredients) and extra butter so I could use it as a sauce over pasta (but I didn’t really need the extra). It felt like we were eating at a five star restaurant! Then again… I don’t think we ever have, so I can’t say for sure what that kind of food tastes like. But this tasted like luxury to me! And my mom too. My brother doesn’t like rosemary, but he was willing to try a scallop and he liked it just fine too. The one thing I forgot to do and will remember next time is to pre-rinse the scallops. There was still a bit of grit in some of them (not nearly as bad as getting sand in your clams though). The amount of rosemary, even though it was one sprig less was about perfect for us – fragrant and flavorful, but not overpowering (a happy mistake, I guess). I could add more garlic next time maybe since it was more subtle (to me) and I quite like garlic. If I made this again without a change, though, I think it’d still be near enough to perfect for a five star rating every time.
Great easy recipe! Taste really good with the rosemary.
My version was only 3 or 4 stars but due to my improvisations. Bad: recipe omits salt for a good reason. I added a pinch and
Will absolutely make it again! I substituted avocado butter.
Quick, simple and delicious. I will make this again!
I concentrated too much on nice brown color of scallops at expense of tenderness. Ruined them actually.
Great simple recipe.
very good, very simple! definitely recommend!