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I have been using this recipe slightly altered for years, and it is still my favoriet. I salt and pepper the scallops and then dust them lightly in all purpose before putting them in the hot skillet. Two-three minutes on each side following rest of recipe and you will NOT be sorry. I grow lemon thyme in my kitchen herb pots so I always have it on hand. PLEASE do not substitute dried thyme. It makes so much difference. Fresh dill will also work, but the flavor is not as delicate.

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PAMELA A. August 03, 2013

Love this simple and delicious recipe. Very refreshing for a summer meal.
I didn't have scallops on the shell and I added a few capers.
I served this with creamy mashed potatoes, sugar snap peas and a side of beets. Very pretty dish!
A keeper for sure!

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Bellablue August 12, 2012

I made this recipe for my Mother's 79th Birthday. Scallops are one of her favorites and we all thought it was delicious, including my husband who really isn't a scallop fan. I didn't have the shells & probably used about 20 scallops. I used chives as my herb & garlic for flavoring. Combined those with the scallops, cooked as directed and poured into a dish. I sprinkled fresh basil leaves over scallop mixture & poured the hot lemon/wine mixture after reduced over the top of everything. It was yummy and so easy to make. Will be one of my favorites!

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sxg196 July 11, 2011

I love seared scallops... and these are just lovely. tho, next time i think i'll use light olive oil. the kitchen did get a little smokey. but the taste was lovely.

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Maya's Mama July 06, 2009

So yummy and so easy! I used home grown parsley and some lemon zest but kept to the ingredients list. I couldn't find scallops in shells so I served these on a small rectangle plate and I put a teaspoon of the herb mix on top of the scallops, then garnish them with a parsley leaf each. These are so delicious I wish I had made more then 12. Thank you Aus/NZ Chef's

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Chef floWer April 24, 2008

Mmmm! I was a bit sceptical how on how well things would reduce in the last step and how the herbs would blend but it was just terrific. Unfortunately I didn't have any scallops on the half shell but it was still great over shelled scallops on a small plate. I used fresh thyme and basil for the herbs which were the only fresh ones I had on hand.

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Peter J February 03, 2008
Super Simple Scallops