Reviewed: Feb. 24, 2008

Wonderful! The cheese sauce is not too heavy, just nicely creamy. I doubled the mushrooms, because I love em.

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world_traveler_84


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Reviewed: Aug. 7, 2007

I left out the button mushrooms, but only as a personal preference. Note: this dish is REALLY rich, so you might want to take it easy on the amount of cream and cheese that is put in there. Nonetheless, it is delicious. For fancy presentation, try scooping out portions into large scallop shells.

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Jul. 16, 2007

My husband LOVED this,,,he thought it was restaurant material! Some changes I made though. I used 6 jumbo scallops (the bigger ones I halved) because I was afraid the smaller ones would overcook and get to rubbery. I seared them, then I used a splash of apple juice in place of wine, 1 tblspn of mayo ONLY, marble cheese (that is all I had) and some parmesean. Once that all blended together, turn off the heat, add the scallops and a splash of cream....maybe 2-3 tblspns. Amazing!

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pavonee

	Cooking Level: Intermediate Living In: Nepean, Ontario, Canada
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Reviewed: Nov. 4, 2006

I think sour cream would work better than the mayo to cut down on the richness of the sauce. Will try again using about 3/4 cup sour cream.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Dec. 13, 2005

Took other reviewers' advice and used mostly thick cream with just a spoon or so of mayo to make up the quantity. Apart from that, followed recipe exactly and it was fabulously good. The other half practically burst into song and said it was the best Coquilles St Jacques he'd ever had. What we both loved about it was that the balance of the wine in the sauce was perfect - sometimes restaurants use so much it's overpowering. Will definitely make again. And again. And again. Thank you.

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Lupin Pooter

	Home Town: Sherborne, Dorset, England, U.K.
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Reviewed: Nov. 11, 2005

I made this one night when I wanted to try something new. I found the overall taste to be good, but a little gummy. My husband, who is a very good eater and not fussy at all, did not like this.

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Nov. 11, 2005

This was a waste of good scallops and doesn't deserve to bear its name. The sauce should be much more subtle even though I substituted half the mayo with heavy cream. It should be creamy white not cheesy/mayo. I definitely won't make this again.

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mama toto

	Cooking Level: Expert Living In: Vancouver Island, British Columbia, Canada
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Reviewed: Sep. 26, 2005

This was a very rich dish. After spending so much money on the scallops though, I was a bit disappointed that the scallops took a backseat to the sauce. The sauce was wonderful; perhaps too much so! If I ever make this again, I'll use the bay scallops. This recipe comes together very quickly too. Thanks for the post Doreen!

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njmom

	Cooking Level: Intermediate Home Town: Middletown, New Jersey, USA Living In: Sayreville, New Jersey, USA
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Reviewed: Sep. 16, 2005

WOW!!! This was amazing -- my husband and I could hardly believe we were eating it at home, much less that I had made it!! I didn't have the mayonnaise that was called for so I used half M*racle Whip and half ricotta cheese instead. I also substituted white cooking wine (couldn't open a whole bottle for a quarter cup) and dried parsley and it was still amazing -- very rich and very cheesey!

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tigress


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Reviewed: May 25, 2005

Absolutely scrumptious!!!! I prepared this last night for my husband's birthday. This dish is wonderful - so rich, so gourmet. Not your everyday dinner; save this one for special occasions. I'll go a touch lighter on the bread crumbs next time, but other than that, don't change a thing!

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KOALAGIRL

	Cooking Level: Expert
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Reviewed: Jan. 16, 2005

I love it. Very easy to make yet still impressive. Have made it with both gruyere and swiss cheese. Both are great.

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TERRIANN72

	Cooking Level: Expert Living In: New York, New York, USA
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Reviewed: Oct. 14, 2004

Delicious! I followed the recipe the way it read the first time and modified it the next. It was unbelievably FANTASTIC this way: Bay scallops, 1/2 C. crumbled Ritz crackers and 1/3 C. Italian seasoned bread crumbs for the top, regular grated Swiss, cut the button mushrooms in 1/2 (instead of sliced ones), and cut down on the mayo slightly. Yum, yum, yum. 10 stars :)

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Lou


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Reviewed: May 18, 2004

This was wonderful. Much simpler than other recipes I have for the dish. I added some Old Bay seasoning to the scallops and a little in the sauce. Also used half wine and half sherry. My husband loved it, too.

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IRISHMARY1


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Reviewed: Mar. 1, 2004

Too rich. I only could eat a couple bites. My boyfriend ate all of his though. I will modify next time using less mayonnaise and cheese and adding cayenne pepper.

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JENN_77

	Cooking Level: Expert
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Reviewed: Feb. 27, 2004

Since my husband loves sea scallops, I decided to make this for his birthday dinner...it was fantastic! I did use another reviewers suggestion, though...I reduced the amount of mayo (I used 2/3 cup and substituted heavy cream). At first I thought the sauce was too thin, but after standing for several minutes, it thickened up a little. Next time I may add flour to thicken the sauce just a bit. He thoroughly enjoyed it and can't wait till I make it again (and neither can I)! Delicious, delicious!!

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LAURA B.

	Cooking Level: Expert Home Town: Willingboro, New Jersey, USA Living In: Mount Laurel, New Jersey, USA
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Reviewed: Jan. 10, 2004

This was an awesome dish!! I made this for my Italian Christmas Eve Fish dinner and everyone loved it. I didn't add the mushrooms, because my uncle is allergic and I used bay scallops instead of the sea scallops. It was perfect. Thanks!!

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