Incredible recipe! I tripled it to take to my son's school and I was blown away by how easy and tasty this recipe is! Several people asked for the recipe and one is making it for a tailgate this weekend! The only thing I changed was to add some minced garlic. I used homemade chicken stock (only because I had some frozen) so I needed to add a little salt as well. I may cut back a bit on the cream and butter next time, just to save calories. Fabulous -- thanks for sharing!

Reviewed On: Nov. 23, 2009

LOVE these. Have made them as a side dish whenever I make dinner for friends (i.e., new baby drop off dinner) and they have been a hit. I turn the heat up to 400 and bake uncovered -- otherwise, I find it takes a lot longer than recipe says. Even better reheated the next day in a skillet with a bit of oil -- yum!

Reviewed On: Aug. 16, 2009

This was fine, but didn't blow me away. I think it would be better to sear the scallops first, and the rosemary was a bit overpowering for my taste.

Reviewed On: Aug. 16, 2009