I used the sauce recipe cookin'mama posted in her review & I copied BJMULLANEY & added a sage leaf just beacsue I had some in the fridge. With these flavor additions, the scallops didn't need much butter so we only basted them once & we didn't use much, to lessen the flare-ups. I "shmeared" some of the sauce (fantastic recipe, cookin'mama...thanks for sharing!) on the plate & garnished w/a couple of sage leaves. Served Figs and Toasted Almonds Brie (from allrecipes) as an appy then the scallops & a huge salad. It was a wonderful dinner that was a snap to put on the table. Making the salad was the hardest part! LOL Thansk for the recipe Donna Francis, we enjoyed it!
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