Caramel Glazed Sea Scallops

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While the instructions were crystal clear, the cooking time was much longer than the 20 minutes indicated. Further, the dish was overly sweet. I enjoy the taste of scallops and the sugar covered the scallop taste completely. It should enhance, not overpower. I will not make this particular recipe again. I will look for another one.

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Paula's recipe for Caramel Glazed Sea Scallops was wonderful! The family loved it served on a bed of rice topped with parsley. The sauce oozed over the rice. Yummy.

And regarding the recipe - I don't know - it was very clear to me. When reading the negative reviews with reference to the difficulty in understanding the instructions, I don't see the problem.

The recipe plainly says the sugar is "divided". "Combine 3 tablespoons of sugar, water and corn syrup". That mixture is "simmered to thicken" and reserved (set aside for later use.

The remaining 1/2 cup of sugar? It plainly says "coat sea scallops with 1/2 cup of sugar". The reserved glaze (that sugar, water and corn syrup is used after everything is cooked. It is poured over the finished scallops. "Spoon some of the glaze over the top."

So, it's too bad this recipe's star score is lowered by not understanding the directions. I can see down rating for taste - but to me the recipe was very clear.

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My neighbor gave me a pound of scallops this morning, I found this recipe and made it for my husband we both thought they were so good I called my neighbor and told her to get right over here, she did and agreed with us they are the best.
Kathleen Gray

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I read some of the other reviews and decided that I would try this recipe and I have to agree that the directions were a little "light" on the cooking time and I ended up buying just a dozen per the recipe but wish I had bought 2 dozen. I thought that the scallops were going to end up like rubber because it took much longer than normally to caramelize them but it was worth it! They were so tender and I too cut back on the amount of sugar to half but they were really great. Hint would be to take them out of the caramel immediately because I let mine sit for a few minutes and they were glued to the pan, then it took an overnight soak with very hot water to get the sugar off the saute pan. I will definitely use this recipe again but with more scallops it definitely is a keeper. (I only ate 2 of the scallops, my husband loved them so much! I served it with a delicious spinach salad and it was a nice light meal late on a Saturday night.

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Just like candy! I chose not to use the Caramel Sauce, instead using the sauce created from caramelizing the scallops. Placed the scallops on a bed of baby spinach and topped each on with some sauce. The flavor was tremendous! Also accompanied them with a small amount Citrus Salsa.

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This recipe is great and relatively simple to make. Our suggestion is to cut the sugar by half. Its also great with fresh aspargus... We are making it tnight for a second time.

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I think both the beans and the scallops with sugar is too sweet. I added a bit of garlic to the scallops and a bit of hot pepper flakes. I would serve this dish with rice so that it does not taste so sweet. I actually think that the beans would work better with steak or a food that contrasts. I also only used a 1/2 cup of sugar and maybe that's why my scallops did not brown as nice as the photo.

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This was a perfect recipe but you don't really need the extra made ahead of time cos the glaze you cook the scallops in is more than enough. I would definitely use only a quarter cup of sugar rather than a half cup. I had sixteen scallops and it was more than enough for that many! Yummy! I made it with asparagus and the glaze was enough for those too!

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at first look this recipe is awsome and im sure it is, but the instructions leave out a lot of information, like timiming the scallops so they dont get tough, or how long to cook the green beans, i might be to much of a begginer but ive tried other recipes from Paula that came out great, i will surely try again a soon as figure out the timing.

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I agree that the instructions weren't very clear, so I decided to do it my way. I caramelized the onions first, since that takes a while, but then I threw in the scallops to sear them. When they were almost done, I put the rest of the caramel sauce into the pan over everything. I couldn't resist throwing in a little while wine because I was afraid of the sauce becoming too sweet. My sauce didn't get as brown as the picture, but it was amazing. The guests were blown away. I just scooped up the onions and sauce along with the scallops, and served the green beans on the side, so they weren't also sweet, which I thought would be too much. A very elegant dinner ready in about half an hour.