Buttery Scallops With Lemon and Herbs Recipe (2024)

I would add the red pepper flakes to the pan with the butter. Let them add to the flavor; adding them “raw” at the end just makes them too harsh. Just my opinion. I use red pepper flakes on a lot of things, but want them to blend in, rather than be so noticeable.

I'm really surprised this recipe makes no mention of tri sodium phosphate, a common additive to scallops to help "keep them fresh". Known in the industry as "wet" scallops, they release huge amounts of liquid when cooked, making them hard to sear and inferior in flavor and texture. It's worth seeking out "dry" untreated scallops from a better source. An entirely different experience!

Agreed about the herbs. I’m in Boston and I’ve discovered a handy little brand at my plain old Stop & Shop grocery. Gourmet Garden makes a selection of partially-dried herbs that are in the refrigerated section of the store. They have: Cilantro, Basil, Parsley, Chives and just came out with an Italian Herb blend that I have been using a LOT. They look and taste fresh, are already minced and the containers are quite small so I use them before they go bad. Which I’ve never had them go bad on me!

Are the herbs for pretty, or do they really make a difference? I'm the type of person who will buy herbs for one dish and then let them grow mold in the back of the fridge--- OK to leave them out? Excited to make this one, I adore scallops and always thought they were a complicated dids

If I have fresh herbs on hand and am worried about fridge life..once immediate use is over, I mince and mash into softened butter and freeze mixture in ice cube trays or mini-muffin tin. Once frozen, put in container in freezer. Endless uses.

To the person so concerned about muddling the briny, sweet taste of the scallops with garlic and herbs whom then turns around and nukes the scallops in the microwave to "cook" them...don't quit your day job

Repeating a note from the other recipe in the articlea Mario Batalli tip - sear scallops on one side only, do not flip, remove from pan.When sauce done return scallops for only briefest of warmings. They're actually ready to eat after that one sided sear.

This recipe will use an entire packet of fresh thyme. Nothing to linger in the back of your fridge.

Too complicated and too many ingredients. Sautee scallops in butter; serve with lemon wedges on the side. That's all folks!

Why muddle the taste that is so sweet and briny with garlic and herbs?Place the scallops without touching in a ceramic dish, cover each with a dot of butter, cover with a glass plate, and cook in the microwave for one minute and about 11 seconds. Depending on the microwave, the time can be flexible. When you hear any popping, the scallops are ready.When out of the oven, squeeze some lemon juice on them and enjoy. Why muddle the taste that is so sweet and briny with garlic and herbs?

I would strongly recommend that one's "non-stick skillet" be cast iron. Old family hand-me-down outperforms even my AllClad for this (and most pan-searing)

On the rare occasion I have leftover, fresh herbs that are past their prime (or shrooms that have dried out), I put them in the bag of veggie scraps I keep in the freezer. When the bag is full, simmer the contents in a pot of water for 30-60 minutes for better vegetable stock/broth (whatever) than you'll ever get out of a box/can. Though mixture varies by season, generally onion, carrot, celery/fennel tops, garlic, ginger nubs, cabbage, and aforementioned herbs and shrooms.

This looks scrumptious. But I question the timing of this recipe’s post. Last I checked at Costco, a bag of scallops was $40. Every restaurant has so many previously listed items now as “MP.Perhaps noting current economic conditions would be more judicious. I print and cook so many recipes from these articles. So I make these comments as an avid reader of your column.

Of course they make a difference! They’re there for flavor!

Here in Central Oregon, 3400 ft. elevation, chive, oregano, mint, sage, thyme, and rosemary make it through the winter. The chives are about 10 years old. Very handy for cooking.

The recipe is simple but lets the ingredients shine. I made it with the “Via Carota insalate verde” salad and garlic toast. I made as-is - no adjustment to the recipe. I used cilantro as the finishing herb. Next time I’ll try cast iron instead of stainless steel but otherwise a real winner. A lovely NYE dinner!

Don’t make this again. Second side sear not possible with the liquid. So they overcooked. Talented RM may have been able to create it.

Herbs add complexity and compliment a dish. I have an herb garden and cook with herbs daily. Thyme will keep in the crisper for weeks. I cover them for the winter and have them thru January.

While Penny was correct about the cost (a year ago), I just bought two pounds at $26 a pound. Will have a birthday dinner for four with simple sides and a salad - still a bargain compared with what we'd pay at a good restaurant.

This was very good. I did not use the soft herbs to serve and would add the red pepper flakes with the butter to kick up the spice a bit.

So many recipes use garlic. Any ideas for people who can’t it?

Fresh scallops always preferable, I know. But is it possible to use defrosted frozen scallops for this recipe?

For heaven's sake, people--just pull the herbs off the stem and freeze them in a ziplock bag! No need to chop, just crumple the bag when they're frozen. They retain all their flavor and aroma for a good long time in the freezer.

Some good ideas here: the garlic, the herbs, lots of lemon. But a nonstick skillet for scallops? Never. That should be an iron skillet. Also, at this heat the butter will burn, so add avocado oil, and be careful with the garlic - it will burn as well. Great over basmati rice as well.

Very good and super quick! One pound of scallops was good for us three.Butter got pretty brown pretty quick so watch temp of pan.Did a shake of red pepper flakes at the end of cooking. Chris thought it was too much so make the shake smaller.Used parsley as fresh herb & it was very refreshing.

These were great. Since I cook for two I used a 12-oz package of sea scallops (frozen) from Aldi’s and halved the remaining ingredients. The the soft herbs consisted of parsley, chives, and a bit of basil since that’s what was growing on the deck. I served it with Martha Rose Shulman’s Pearl Couscous with Sautéed Cherry Tomatoes. I wouldn’t change a thing.

Have always felt a bit fearful of cooking scallops - so tender & $, ya' know? But this helped me over the hump. Just pretend you're in a restaurant & have all your ingredients in sweet little bowls (pyrex custard dishes in my generation). Then hop to it, pay attention to the time notifications & you will have a splendid dinner in no time flat. Make sure your accompaniments are ready before you even THINK about sauteeing those $dear, sweet scallops.

May not have to flip scallops or salmon

Fresh herbs make a WORLD of difference in cooking. I recently retired and wanted to do more cooking, so I started growing herbs in two Aerogarden Slims (hydroponics) on a window sill. Having fresh herbs available 24/7 and all year round for whatever I want has been a real eye-opener, and I swear those Aerogardens have paid for themselves -- especially considering what I paid for fresh herbs that would mostly go into a recipe and then go to waste.

Delicious! A keeper with no changes.