A very impressive and delicious recipe and simple to boot! Do keep the sprigs of rosemary whole - this allows them to be easily removed before serving.
GREAT recipe! I've made scallops this way for years... with a few minor changes. I salt & pepper the scallops, drizzle with a little olive oil and marinate the scallops with a lot more chopped fresh garlic & rosemary. Spray the pan with non stick spray and place the scallops in one at a time (don't dump them in with the juice or you'll end up "boiling" the scallops) and cook 2-4 minutes each side, depending on size. The jumbo sea scallops have the best flavor, just be sure to rinse them well. - 24 Jan 2008 (Review from Allrecipes US | Canada)
Very good and quick. Suggest heating a Tablespoon of oil in pan before add ing butter so that butter does not burn. - 03 Nov 2002 (Review from Allrecipes US | Canada)
THIS RECIPE WAS GREAT. I USED A LITTLE BIT MORE GARLIC AND A LITTLE LESS ROSEMARY. IT WAS PERFECT. JUST BE CAREFULL NOT TO OVER COOK THE SCALLOPS BECAUSE THEY WILL TURN OUT RUBBERY. - 15 Mar 2002 (Review from Allrecipes US | Canada)