What about a great scallops recipe? The first scallop that I tasted, almost 30 years ago, was the most delicious morsel imaginable. I was in a small, Chinese restaurant in Orlando, Florida. The scallops were saut\u00e9ed in some sort of butter and herb mixture. Since then, I have been trying to re-create that flavor, but never seem to have much success. The scallops are either too dry or taste like chewing on a rosemary bush. What I really need is a precise recipe for scallops. Directions for what type of pan or skillet, the correct temperature, how long to cook them, and the right ratio of butter to herbs would be so helpful.