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Ingredients

How to make it

  • Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
  • Add half the scallops and cook without moving until seared, about 30 seconds.
  • Flip and sear other side, about 30 seconds.
  • Remove from pan.
  • Add remaining scallops and butter to pan and cook. Return first batch to pan and remove pan from heat.
  • Add garlic, lemon juice and wine.
  • Season with salt and pepper and sprinkle with parsley, if desired.
  • Serve immediately.

Reviews & Comments 5

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  • Lax2Ack 2 years ago
    Finding true Nantucket Bays is the key. Frozen bays from China are being passed off as Nantucket Bays. For taste, it's critical that the scallops are never frozen and are kept chilled in their own brine. Then you barely blot them before cooking: no drying! To ensure you're getting the real thing, to save money, and to support the local industry, try ordering direct from the fishermen. I use www.NantucketBayScallops.net because the fishermen themselves run that one, no middle man at all. But there are others if you Google. Thanksgiving tradition in my family.
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    " It was excellent "
    twilightrose ate it and said...
    Super YUM. Thank you for sharing this wonderful recipe, we had it on wild rice. It was delicious, and I will be making it again.
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    " It was excellent "
    dagnabbit ate it and said...
    You get 5 from Candy and I for this too, Mysticriver1. Who the hell is giving you such low marks?
    Pardon my French, but this really makes my blood boil. :(
    Pete
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    " It was excellent "
    chefelaine ate it and said...
    Nothing nicer than FRESH scallops!! HIGH FIVE :+D
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    " It was excellent "
    lanacountry ate it and said...
    YUMMY HIGH HIGHER>>>55555!! Love you, JM!! :()
    Was this review helpful? Yes Flag
    " It was excellent "
    mark555 ate it and said...
    Mmmmm....scallops....mmmmm wave a scallop in front of me and I will follow you anywhere.
    Was this review helpful? Yes Flag

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