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Seared Scallops Recipe

Seared Scallops

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (151)

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Average Rating:

Total Reviews: 151

Showing 91-100 of 151

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  • on August 12, 2009

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    this recipe allowed me to conquer my fear of cooking scallops with amazing results. my husband,who likes everything drowned in a bit of something, opted for eating his scallops without the sauce i made because they really that good all on their own. thanks alton!

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  • on August 02, 2009

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    Great receipe Alton. I used an iron skillet and they turned out awesome !!!!
    Thank you.

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  • on July 22, 2009

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    i thought the combination of oil and butter was interesting, but after cooking with the two, I really understood and loved the flavor. Such a simple, lovely, flavor. The one thing I can say is that the heat should not be on high if you're using an electric stove... you want a sear not a char, and if you're going by color on that high of heat, you will not get the scallop cooked through (unless you're using bay scallops which are much smaller. Otherwise, fantastic!

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  • on July 09, 2009

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    These were as easy and wonderful as all the other reviewers said. I combined this recipe with an Ina Garten recipe for Scallops Provencal. After scallops were cooked I removed them from the pan and added a chopped shallot, a minced garlic clove and chopped parsley. Sauteed quickly and added 1/3 cup dry vermouth. Added scallops back to the pan just to coat with the sauce and added a splash of lemon juice. I love scallops and have trouble finding a good recipe. This is definitely a keeper. Just wish scallops weren't so expensive.

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  • on July 05, 2009

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    Great tips on buying (on the show. Waited 2 weeks for the "fresh" ones. Then had some really big ones. Did better with extra 15 seconds/side. They were just shy of 2 oz. each (9 = 1 lb..
    Echo using about 3/4 heat on an electric stove.
    2/per with small mixed greens and balsamic made perfect appetizer.

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  • on June 19, 2009

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    You da' MAN!

    The Seared Scallops came out perfectly.
    I served it with a white potato - sweet potato salad. They
    were perfect together. As another poster said: "AWESOME!"

    Always love any show on which you appear.

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  • on March 31, 2009

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    I am not a seafood guy but I have had a taste latley for scallops. These were not only easy but pretty good as well.

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  • on March 15, 2009

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    I don't eat a lot of seafood but these scallops were delicious. I squeezed lemon juice over mine and added some salt and pepper - delish!

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  • on March 10, 2009

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    As a stay at home husband(retired, I try new recipes all the time. Love your show and saw the one on scallops. Have tried unsuccessfully before with scallops but this time with your guidance they turned out great !! Thanks again.
    Rick Thrasher

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  • on March 07, 2009

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    A pasta recipe I made called for seared scallops... with almost no instructions.

    I'd never so much as bought - far less cooked - fresh sea scallops before, and I was scared of overcooking or undercooking them, so I turned to Allton.

    Whenever I need technical instructions, Alton's my guy.

    Just follow these directions to the letter, and your scallops are going to be absolutely perfect!

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