Good stuff- there is a modifications to the procedure needed, though. I would recommend adding the shredded cheese in small amounts BEFORE adding the seafood. If you put it in after it gets clumpy, and it's hard to stir without breaking up the scallops. I also omitted the white pepper and added a few dashes of lemon pepper and old bay, which really brightened the flavor. At the end because my cheese was clumpy the sauce didn't thicken very well, so I stirred in a tablespoon of cornstarch dissolved in cold water and let it simmer a few more minutes. My seafood was overcooked at this point but it still tasted fine. Also, I added about a cup of surimi which was amazing I'll definitely be making these changes when I make this again. Thanks for the great recipe!

Reviewed On: Sep. 21, 2009

Woo wee- Brilliant is right! I used lingonberry preserves because thats what I had on hand, and made this in the same pan that I just pan fried my steaks in, incorporating the pan drippings. I also subbed tomato paste for the sauce based on reviews that it came out runny- completely unnecessary if you're using a large pan (or a frying pan) like me. I ended up having to add some water to thin it out a bit. The flavor is great, an excellent balance of sweet and tangy.

Reviewed On: Sep. 15, 2009

Good stuff! I used 2 russet potatoes and kind of eyeballed the spice measurement. I accidentally left out the chili powder but they came out fine. Also added salt. Be careful to bake these in a single layer because they fall apart when you dont.

Reviewed On: Sep. 13, 2009