Simple Sea Scallops Persillade Recipe (2024)

Cook this often leaned that it's a starter for a 2nd or main. Don't "wipe" the pan, instead add in a few ounces of white wine and deglaze, then chopped parsley and more butter, to thicken and pour over plated scallops. Or additionally, have some angle hair almost done and in the scallop pan, add some fresh tyme, some capers, additional white wine, fresh squeezed lemon and more butter, stir in the pasta to finish and plate it under your scallops with a swipe of lemon zest.

These are nice suggestions, but what you describe is a completely different dish. As stated in the description, "The idea is to accentuate, not mask, that straight-from-the-sea feeling" by keeping it simple. Sometimes less is more.

Fantastic, I only had six scallops so I cut down the ingredients some what I served them with a tomato and cucumber salad.

Less garlic. More salt than you would expect. Serve with pasta. Deglaze pan with white wine instead of wiping out

Great recommendation. Thanks.

Simple and delicious, deglazed with sherry to make a sauce and added chopped Roma tomatoes and shallots to the mix along with parsley and lemon zest.

The timing suggestions are perfect! Scallops done just enough. Used fresh dill rather than parsley, and maybe that's why the garlic seemed to overpower the scallops' delicate flavor? Except I'm one of those cooks who usuall adds more garlic. Anyway, next time I'll use only 2 or 3 cloves. Liked Rob-in-Philly's idea: Added 2-3T of white wine to de-glaze the pan and thicken the sauce at the end. Worked well.

Wonderful dish in under 30 mins! I had 1 1/2 lb baby scallops and used same amounts of ingredients as in recipe. Cut down cooking time maybe 30 sec-1 min both sides. Seared in cast iron pan in 2 batches then all together for the gently heat and parsley phase. Served w Jasmine rice, sautéed fresh spinach w garlic, fresh sourdough w butter. Big hit w my hub and adult daughter.

Added white wine to deglaze and used only 2 cloves of garlic as suggested by others and used a mix of fresh tarragon and parsley. Don’t usually mess with Mr.Tanis ‘s wonderful recipes but live where only frozen scallops are available so IMO these needed a little more oomph in the sauce. Delicious!

If you get your scallops from a supermarket that’s not in an ocean town, this recipe might not impress you. That is my situation. Sweet but not great scallopsIf you are also cursed with an electric stove, use a different pan for the garlic and last stage of the recipe. Garlic will burn in the very hot cast iron pan used to sear the scallops. I made this recipe just now. Tanis is terrific but this recipe demands great scallops and easily adjustable heat.

This was delish! I didn't wipe out the pan but instead deglazed it with white wine which added a brightness to the sauce. I also cut the butter into 4 pieces so it melted more evenly. Served it as an entree over brown rice as an entree for two.

Simple and delicious, deglazed with sherry to make a sauce and added chopped Roma tomatoes and shallots to the mix along with parsley and lemon zest.

Less garlic. More salt than you would expect. Serve with pasta. Deglaze pan with white wine instead of wiping out

Used frozen scallops (plastic bag in cold water to defrost 30 mins.), cooked chopped red pepper with garlic. Perfect.

The timing suggestions are perfect! Scallops done just enough. Used fresh dill rather than parsley, and maybe that's why the garlic seemed to overpower the scallops' delicate flavor? Except I'm one of those cooks who usuall adds more garlic. Anyway, next time I'll use only 2 or 3 cloves. Liked Rob-in-Philly's idea: Added 2-3T of white wine to de-glaze the pan and thicken the sauce at the end. Worked well.

The timing suggestions are perfect! Scallops done just enough. Used fresh dill rather than parsley, and maybe that's why the garlic seemed to overpower the scallops' delicate flavor? Except I'm one of those cooks who usuall adds more garlic ..., Anyway, next time I'll use only 2 or 3 cloves. Adapted Rob-in-Philly's idea: Added 2-3T of white wine to de-glaze the pan and thicken the sauce at the end. Worked well.

Wouldn't change a thing. Have cooked this often and it is a go-to quick and light meal for two along with a green salad and a baguette.

Cook this often leaned that it's a starter for a 2nd or main. Don't "wipe" the pan, instead add in a few ounces of white wine and deglaze, then chopped parsley and more butter, to thicken and pour over plated scallops. Or additionally, have some angle hair almost done and in the scallop pan, add some fresh tyme, some capers, additional white wine, fresh squeezed lemon and more butter, stir in the pasta to finish and plate it under your scallops with a swipe of lemon zest.

Fantastic, I only had six scallops so I cut down the ingredients some what I served them with a tomato and cucumber salad.