Seared Scallops

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This turned out fabulous but I did have to cook the scallops a little longer than called for but they were tender and moist and wonderful. I also followed suggestion from other reviewers re: add white wine (about 2T and I used chicken stock (about 4T to deglaze pan and produce sauce for the scallops (and to go over the rice I prepared as a side dish. Yummy
!!

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If you love sea scallops like I do, you have to try this simple and tastey recipe.

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I took another reviewer's advice, and after searing I put a few Tbs of white wine and 1/3 of fresh lemon juice in....simmered for about a minute and stirred up the brown bits from the scallops....and OH MY GOSH! It turned out to be SOOOOO GOOD! I also had seasoned the scallops prior to searing with a touch of seasoning salt and cayanne pepper in addition to fresh ground black pepper. I am definately going to be making these scallops again! A+

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This is as simple and foolproof a recipe as you can get. Remember high heat and mixture of butter and EVOO in the pan.

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the best ever

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This recipe was so simple and tasty. Will definitely make it again!

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Any recipe that's involves food already in my almost empty kitchen sounds good to me, but this one actually tastes great, too. All I had to do was pick up some scallops at Costco, and everything else was already in the cupboard. Plus it takes about 5 minutes to prepare. If you want to really make it taste good, add a splash of white wine in the pan after you remove the scallops. It makes for a tasty sauce.

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This is such an easy, yet elegant way to serve Scallops! We were very surprised at how flavorful they were!

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These didn't develop as nice a crust as I had hoped, but I had to use a nonstick skillet so that was probably the reason for it.

Next time I'll use my cast iron frypan and get it smokin' hot before putting the scallops in!

I added a squeeze of lemon while eating these and it perked the flavor up considerably.

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Excellent dish. I am a vegetarian so I used vegetable broth instead of chicken broth. I also added a hint of wine to the sauce, did not use the saffron because I did not have any and served it over cheese ravioli. I also like my my food spicy so I used pepper flakes and some Mrs. Dash seasoning for the scallops.