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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 101-110 of 151

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  • on March 04, 2009

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    Followed the recipe as shown on TV. Couldn't have been better and I can't wait to make them again. AWESOME!

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  • on March 02, 2009

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    Thank you Alton! My husband LOVED this dish! I can't wait to make it again, it was great! I had no doubt that Alton would provide the simplest way to impress and he didn't let me down! Lovin it!
    Kelly in Connecticut

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  • on February 25, 2009

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    I had never eaten scallops until I tried them 1 time after watching "The Barefoot
    Contessa" cook them on her show. They looked great but when I tried the recipe they came out tough but I still didn't give up on them. I watched your show on how to cook them and tried it....I will never cook scallops any way other than yours again....they were sooo perfect and tender and everyone wanted the recipe. I have an electric stove and I cooked them on around 8 to 9 heat wise, but I used an iron skillet and it distributed the heat perfectly. I have all my friends watching you now cause I rave so much about you and you deserve it. Thank you for saving me from ditching scallops forever.

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  • on February 24, 2009

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    WARNING!!! HEY!!! IF YOU HAVE AN ELECTRIC STOVE DO NOT TURN IT TO HIGH!!!!
    I know other people have said this already, but I thought it should be reeeeeally clear. Almost burned down the apartment with the first batch of olive oil/butter.
    Tried again on one setting above medium and the scallops turned out perfect!!
    I will make these as frequently as possible. Life changing. Seriously.

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  • on February 17, 2009

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    Perfect for our valentines meal! We highly recommend A+

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  • on December 07, 2008

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    Very, very tasty, especially considering the simplicity of this recipe.
    After removing the scallops from the pan, I de-glazed it with a splash of Chardonnay and freshly-squeezed juice of a quarter pink grapefruit.
    Poured over the scallops, mmmmm...delicious.

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  • on October 14, 2008

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    I'm not a huge scallops fan, but have been trying to enjoy them more. This recipe allowed me to do just that. The simplicity allows you to really taste the scallops. I squirted some fresh lemon on them when they were served...very tasty. Who would think that salt & pepper would be enough?

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  • on September 22, 2008

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    Recipe was simple! I added a clove of garlic to the butter/EVOO. I also used the suggestion of others to add some white wine and lemon juice to make the sauce. Great addition. I think I'll try some fresh basil next time as well. I'll definitely use this again!

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  • on September 21, 2008

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    Our stove is pretty hot, so I went to medium-high heat. Even so, we had alot of smoke, but not to worry - it is worth it. No need to cook the scallops for more than Alton recommends, and they will turn out absolutely perfect!

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  • on August 19, 2008

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    This is a simple, fast, and delicious way to prepare scallops where the true taste of the scallop shines through. Watch out if you're cooking with electric though as the high setting was way too hot for the olive oil, try in between medium and medium high as that worked for me.

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