loved it! Want to remember exactly what I did because I want to make it again. Boyfriend Martin loved it too, which was surprising. Used butter and rice flour and mixed the 2 together for only about 5 minutes. Added 2 cloves garlic, one onion and celery and cooked for 5 minutes stirring. Added 1 yello pepper. When it started to look brown and like it could burn I added 1 cup of veggie stock and a carton of grape tomatoes each cut in half. Added 1t hotsauce, a splash of Lea & Perrins and a generous shake of paprika. Let cook, covered on low for about 10 minutes, adding a bit of extra water once. Added frozen crab from the market and kept cooking for about 10 minutes, then added fresh scallops and let cook for 6 minutes. Adjusted spices (more hot sauce and lea & perrins and a bit of salt and pepper) and added fresh parsely. Done! and soooo goood!

Reviewed On: Oct. 18, 2009

loved it! such a nice sage flavour. I used only 1/4 teaspoon of salt alongside 1 teaspoon of sage and 1 teaspoon of pepper on 2 large bone-in chops. 2 cups of beef stock and cooked covered for 45 minutes after adding the stock. Just under 2 tablespoons of butter. What really made me happy was the gravy! I took the advice of other cooks and added 2 tablespoons of cornstarch mized with 2 tablespoons of cold water and it worked out so well! It didn't separate and it had so much flavour. This is amazing for gluten-free gravy... a miracle! Thank you for this recipe. Will make again many times.

Reviewed On: Sep. 15, 2009

awesome! Will certainly make again! Used a non-stick pan. Was quick and easy. Served with roast squash, baked potato and green beans, but I think next time I will try rice and cooked spinach or broccoli... the sauce was soooooo amazing!

Reviewed On: Sep. 14, 2009