Seared Scallops

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After watching a certain "restaurant reality" program on TV, I was convinced that seared scallops were impossible to get right. I should have known that Alton would have the perfect tips. Mine did come out a little darker than I expected (I worried they were burned, but they were perfect - tender, sweet, almost melted in your mouth. 1 1/2 minutes per side was exactly right, as was the "heat until the fat is smoking".

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OMG. I haven't had a strong history with much seafood, including scallops, but I've been meaning to try more of it. This recipe was not only easy peasy, all ingredients are household staples, and it was DELICIOUS. Coming from someone who has never cooked any type of seafood before EVER, they came out perfect. The only tip I'd like to add is actually from a Rachael Ray epsiode, where she says that the scallops tell you when they are done - if you have to tug to pick them up/turn them, they aren't ready. When they come off easily, they are ready to turn/done. I followed this guideline with Alton's recipe and it was plate-licking good!

Absolutely going to serve this the next time I cook for someone.

I'm now brave enough to make scallops that I feel like I can experiment with spices/sauces, etc.

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perfection!

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Perfect! I am glad that the times were stated on this recipe. It turned out wonderful. I was always worried about searing times with scallops, so I never tried it. But, this was perfect.

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I made fresh caught scallops tonight for my fiance. They were perfectly cooked! This is a simple but perfect recipe. Thanks Alton!

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This is the easiest, foolproof way of cooking scallops that yield a delicious result. No sauce needed! Make sure the scallops are completely dry before searing.

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Very tastey and very easy. Will certainly be using this recipe again!

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I agree with most of the reviews posted for this recipe. It was simple and easy and I found the scallops delicious. I will be definitely using this recipe again.

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For those that love the pure taste of scallops with a slight hint of seasonings, this is by far the best method and recipe out there! Since I first tried this recipe, I'm no longer afraid of purchasing this delicacy for fear of ruining them. They're perfect every time. Thank you Alton for showing me how to perfectly cook tender, flavorful scallops everytime!

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I served over Emeril's wilted arugula with bacon. This was simple to make and a perfect starter for a dinner party. Excellent!