How to Cook Baby Scallops on the Stove
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05/xiii/2012
I made this tonight as a mothers day dinner and followed the recipe exactly. The only matter I did differently was cook shrimp with the scallops and instead of eating on bread I served information technology in my seafood alfredo. The scallops came out Then tender and flavorful! I was actually quite shocked at how practiced these came out given the fact that I have NEVER made scallops before. Such an easy recipe, all you demand to do is follow the cooking instructions exactly. Even the shrimp came out astonishing! My family loved this and my boyfriend said these were awesome! He already went and put more scallops on the shopping list for next fourth dimension!
04/28/2012
Wonderful, easy and absolutely perfect. I take fabricated this twice showtime every bit an titbit served on the toasted bread. And so I made information technology to serve over pasta as noted at the bottom of the recipe. For the appetizer 1 ane/2 of bay scallops is a lot for 4 servings simply as a chief dish it was perfect. Brand certain you have everything prepped and ready as this cooks really fast and make sure your pan is smoking hot to quickly sear the scallops. The only affair I did differently is to use garlic olive oil on the bread and I toasted the bread in a cast atomic number 26 skillet. For the pasta dish I added some Parmesan cheese to the top of each serving. Savour!
01/21/2014
Its so ridiculous when people say I made this recipe exactly every bit written except I used blah blah blah... and so you didn't brand the recipe exactly equally written now did you??!!! I don't call back people should be able to give a review until they have fabricated it true to the recipe, then make it again and come up dorsum toe with the revisions. Give thanks you. PS. This i was corking. Next fourth dimension I will do my revisions to arrive fifty-fifty better! :)
05/12/2012
This recipe is fantabulous. I had large scallops and they turned out perfect. Severed them with potatoes sliced potatoes long fashion drench in olive oil and dredge in staff of life crumbs broil 450 for xxx min. and with a salad. YUMMY
06/xi/2012
Incredible! and EASY! Quick to prepare and tastes like you went all out. I used the tip of adding the heavy cream at the end, just until thickened and served over angel pilus pasta. End with a sprinkle of romano cheese.
07/xix/2014
This is a winner. Comes together quickly so it's a corking choice when entertaining. I served it on a bed of rice since the sauce is a abit thin only sooo flavorful. This time I removed the scallops to prevent overcooking and thickened the sauce with just a picayune corn starch and h2o. Returned the scallops to pan for a quick warm up. A little Sometime Bay sprinkled on elevation when serving added an extra layer of flavour. This recipe is all nearly simple and delicious.
06/twenty/2013
This was fantastic. Prepared exactly equally stated, the scallops are delicious. In guild to prevent super soggy staff of life, use a dense bread, and make certain it is well toasted. I highly recommend this recipe, either equally an titbit, or a meal.
07/31/2013
I added 1 loving cup of heavy cream to create a pasta sauce, as was suggested in the annotation past the chef, and I served it over zucchini noodles. The sauce was thin and runny, but ridiculously tasty. I would recommend making the sauce separately from the scallops so that it has fourth dimension to reduce and thicken, and you lot are able to get more of a sear on your scallops. Also, if you're considering using zucchini noodles, I recommend against long, thick strips (like fettucine) and opt for thinner slicing (like angel hair). Thick zucchini noodles fight against the modest scallops and don't soak up enough sauce.
04/16/2013
Very good with pasta for dinner. Things I inverse are, using 2/3 cup wine and reducing the wine for 10 min before using. I as well just used the sauce with out the cream over the pasta it was lighter and very yummy. I cut up the Italian staff of life for dunking and served with a salad.
03/01/2015
But the 2nd fourth dimension I have cooked bay scallops-1st time, my husband ate them I retrieve out of sympathy.This recipe and watching the video made perfect sense and was and then spot on.I used garlic pulverization and no wine(didn't have any)merely we did have a ii yr.sometime jar of everclear /w/a cinnamon stick in it a niece gave us.I used a shot of that with the lemon juice,put the cold butter in as directed.I make perfect skillet toast-poured information technology over and with the sides,we ate like royalty.Thank y'all
01/eleven/2013
This was actually good. Just enough for two or three people. Really quick to brand. I put it on fettucini type noodles.
03/22/2013
One of the worst scallop dishes I have ever made. Style too much liquid, the bread was soggy.
12/21/2014
Not surprisingly some other eating place quality tasting dish from Chef John that I will exist using over and over. I dearest seafood and his recipes can't be trounce!
01/08/2014
I bought fresh/frozen bay scallops, .89 lb. I took them out of the freezer for about 15 minutes earlier throwing them in the hot oil, so they weren't completely thawed. I used 2T olive oil and I never allow my oil reach its smoke point because I think it makes information technology biting and is probably unhealthy. I left my scallops unturned for a little longer than recommended considering they were frozen. Otherwise I followed the directions exactly (but I did use ane/4 cup butter instead of 4T, because I read the recipe wrong and it yet came out neat. you tin't make scallops besides buttery, correct?! I used Naked Moo-cow Dairy Honey Butter because it is incredible and made locally on Oahu where I live. I supplemented this to a fake-fredo sauce made from cauliflower and spooned over whole wheat fettuccine. information technology was yummy. Information technology added some depth to my kind of bland false-fredo, which volition receive more herbs and nutritional yeast next time. Over all this was super easy and quick to make even with frozen bay scallops and they came out wonderfully! adjacent fourth dimension I might try adding clams, mushrooms and asparagus -I think that would meld nicely.
01/01/2013
Yum!! We put it over pasta, and it was sooooo good! I do recommend a petty chip of cornstarch just to thicken it upwards a fleck if you're making this a pasta dish. Other than that, information technology's fantabulous!
09/22/2012
I used shrimp considering it is what I had and it was amazing!!
03/07/2013
Flat. Non nearly enough garlic. Fabricated it with the ane loving cup cream. Never thickened upwardly. Used pasta. Other than that....it was good. I likewise propose less lemon juice. I recollect parmasan cheese should be added for flavor in improver to more garlic.
05/05/2015
I had never made scallops earlier, and chose this recipe because information technology looked skillful. I followed the recipe as written except that I used ane tbsp. stale parsley because I didn't accept fresh, and left out the cayenne considering none of us like "hot" foods. I served the scallops as a main dish without the staff of life, and spooned some of the butter sauce over them. They were very tender and everyone loved them. Suggestions I have for anyone trying this recipe are 1) have all of the ingredients measured and ready to become earlier you get-go. Each step gets done very quickly. ii) Accommodate all of the scallops to the outside of the pan then that they are evenly seared. This too leaves the center of the pan to mix other ingredients. The leftover butter sauce was saved to apply over veggies for another meal. Information technology was really adept and tasty. It was really runny, but perfect to add flavor to veggies. At this point in time, I have made this recipe a few times, and cut the wine to ane/4 cup considering I don't treat the potent vino gustatory modality. Tonight I used this recipe to make halibut cheeks. It was every bit as practiced equally using it for scallops.
10/18/2012
My date/boyfriend requested seafood for dinner. I'thou a grill/BBQ steak kinda daughter, NOT a seafood person, other than the occasional grilled shrimp. I remembered liking scallops as a kid and institute this recipe. I followed exactly and WOW! This was amazing, tasty, rich, and a total hitting. I agree with some other reviewer that as an appetizer 1.5 lbs is a footling too much, only that says nothing virtually the season and full perfection this recipe is! Thanks.
02/01/2013
Not bad tasting good directions bay scallops are and then easy to overcook.This recipe makes sure you don't
03/21/2016
I fabricated information technology as written, except for leaving out the wine. This was splendid! I think it even made enough sauce past itself that next time I will toss with a piffling pasta, I don't think the pasta will even demand whatsoever cream for this to brand a succulent sauce. Sooooooo piece of cake and quick! Dandy for nights you lot don't really want to cook just want a great repast!
10/24/2019
Served over shiritake noodles instead of the bread to keep it lower in carbs. Delish!
10/16/2019
Followed recipe. Family loved it. Perfect!
11/thirty/2018
I dearest this. I know some folks like to change things correct away just I like to effort the recipe as is the start time. this ane was very tasty. the only affair I did different was...my scallops were however simply a fleck frozen so I increased the cook fourth dimension in all steps. I also saw recommendations to use half and half to make a sauce for pasta. I did salvage what "broth" was left to do that. I will freeze it and utilize information technology later. I would make this again!
10/11/2019
Wow - this was absolutely amazing. Made over pasta but now I actually want to try it with the crusty bread. As well added a little extra wine and added a bit of cajun seasoning just to kick information technology up a bit. But so easy, and incredibly good!
12/nineteen/2012
Best recipe ever!!! Fabricated information technology as a pasta instead, absolutely delicious....
07/02/2018
i made information technology with dried chives instead of parsley soooo good! i will make it again ??
05/29/2018
Simple, tasty, and like shooting fish in a barrel to make one time yous've measured everything out.
12/27/2019
I made it exactly as written, except I put it over spaghetti. It was marvelous!! I willmake once again.
eleven/16/2016
This recipe is as awful and I followed the recipe exactly! The only saving grace was the bread I used
09/27/2019
Absolutely delicious and quick and easy.
01/12/2020
This is a very good recipe and I will definitely brand this once more. I rated information technology four stars because I couldn't rate 4.5 and did brand some changes from other reviewers suggestions and to adjust to our gustation. As other reviewers recommended, you must have all your ingredients (and pasta or rice, if using instead of toast) ready to become because this comes together very rapidly. I adjusted the lemon juice downwards to 1T and that was still a bit strong for united states of america. Next time, I volition merely use 2t for our taste. I too thickened the sauce with 1-1/2 t of cornstarch added to some of the reserved vino I saved out for this purpose. Served the scallops and garlic sauce (did non add foam) over spaghetti and it was wonderful! Thanks, Chef John for another hitting!!!
03/28/2016
Fast, easy and astonishing! Following a reviewer's suggestion, I used dense, well-toasted bread, and it soaked up the sauce perfectly. This recipe is wonderful for company--beautiful presentation, quick grooming, and incredible gustation!
03/06/2016
I made this to serve over a grilled strip loin and I wasn't disappointed. I cut the recipe back to two portions and didn't make the toast portion as it wasn't needed. I did sub World Remainder® for the butter due to dietary restrictions but made no other changes. This cooks up very quickly so have everything prepped prior to starting. A smoking hot skillet is a must to get a good sear on those little gems. Great recipe and video. Thank you once more, Chef John.
03/02/2022
These came out wonderfully... The scallops themselves didn't hold a lot of the flavor withal the toast did and the dish as a whole worked perfectly. As a bonus I had a lot of sauce left over so I put information technology in the fridge and a couple days afterwards used information technology to marinate some chicken. Omg that was some of the best chicken I take always had.
08/28/2012
This dish was extremely tasty, I wait forwards to making it again, and so my wife and I can devour information technology!
07/05/2015
I've made these a couple of times at present equally written, minus the cayenne, and they are seriously fantastic. The sauce is a petty on the loose side, but is amazingly flavorful. The cooking technique and timings are spot on. I butter my breadstuff and add garlic powder before toasting, and utilize a thick sliced baguette or Cuban loaf. One point cannot be stressed enough....and that is to accept everything prepped and inside arms achieve, because this is a super-fast melt. Chalk upwardly another win for Chef John....incredible!
04/12/2016
I used Large scallops and served over risotto very proficient.
07/19/2015
Fantastic! Done equally written and my first time to cook scallops. Information technology's hard to find recipes for bay scallops - and since I impulse purchased a 2 lb. bag of frozen ones I have been on the hunt for a good recipe. I was excited to try this i. It is delish!
04/xviii/2020
Excellent, as followed. Added chopped asparagus and a shred of parmesan.
08/07/2017
I don't cook, ever. But I followed these instructions and information technology turned out fantastic!!!! And so perfect!
03/01/2015
Simply the second time I have cooked bay scallops-1st time, my husband ate them I retrieve out of sympathy.This recipe and watching the video made perfect sense and was so spot on.I used garlic powder and no wine(didn't have whatever)but we did accept a ii yr.old jar of everclear /west/a cinnamon stick in it a niece gave us.I used a shot of that with the lemon juice,put the cold butter in as directed.I make perfect skillet toast-poured it over and with the sides,we ate like royalty.Thank you
10/12/2015
I made the recipe as written. Overall it was an ok dish. The flavor of the sauce tasted good, but the sauce was a loose sauce so it did not really coat the scallops. The scallops themselves didn't actually take much of a flavor at all.
09/03/2016
Eliminated the bread dusty scallops with flour increased garlic by a clove Flour caused sauce to thicken was nice over couscous
09/01/2019
Easy and succulent.
05/19/2020
Smelled delicious couldn't wait to attempt information technology Followed exactly fifty-fifty added the heavy foam but came out banal and watery but the bread was good
04/20/2020
Plated these on top of garlic & butter toasted bread. Too added some heavy foam to the sauce! Delicious
Source: https://www.allrecipes.com/recipe/221266/bay-scallops-with-garlic-parsley-butter-sauce/
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