Reviewed: Mar. 26, 2012

Fresh spinach added to the cream mixture, while it cooked. This was wonderful.

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Reviewer:

ALLENSINPA

Home Town: Farmington, Michigan, USA

Living In: Mifflinburg, Pennsylvania, USA

Reviewed: Feb. 24, 2012

Well...this recipe made me a hero at my house :D I made this for my mothers birthday, and she loves seafood so I wanted to make sure I made her the best thing possible. Well, this is it. I did modify it, as per the other reviewers suggestions: used half and half instead of heavy cream, used a pound of scallops and just under a pound of shrimp, didn't pre-boil them but cooked it all for 30 minutes. I added an 8 oz bag of spinach to the cream mixture as it cooked, as well as some garlic. I actually had my wisdom teeth taken out the other day so I was holding a bag of peas to my face and had the brainwave "why don't I add some of these?" so I tossed them on top of the seafood, poured the spinach cream on top and sprinkled some Parmesan, Italian seasoning, basil and a tiny bit of cayenne pepper on top. I didn't bother with any other cheese or the breadcrumbs. I served it with whole wheat fettuccini noodles and it was a home run, in the grandstands, grand slam, world tournament winning meal! We were all freaking out over how good it was. The only thing I might change for next time is to reduce the butter slightly ( I doubled the sauce) but that might have been my fault in the first place since I just eyeballed the butter. Thanks for the smashing recipe to make for my mom!

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Reviewer:

CheesecakeFanatic

Reviewed: Feb. 14, 2012

We made this for Valentine's and it was a real hit with both of us! Instead of spinach, I used fresh swiss chard steamed in the microwave till done. Then drained and squeezed it out well. Very delicious, delectable, and delightful!!!

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Reviewer:

ensmitch

Reviewed: Jan. 16, 2012

If you're debating trying this one, quit thinking and start making! Just make it once and it'll quickly become a go to meal in your household. Great! Thank you Deb.

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Reviewer:

Jenn

Reviewed: Jan. 5, 2012

fantastic! one of my favorite scallop dishes to make... ever! whole family enjoys it :)

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Reviewer:

imogenewilson

Reviewed: Dec. 6, 2011

VERY GOOD..I put (1)lb of scallops (1)lb of shrimp,,made and xtra 1/2 of sauce,,would not do that next time do to ,I did not cook seafood ahead,,extra fluid...so next time same amount of seafood with called for sauce,,I steamed fresh spinich in steamer bags(love those)..and added 1tbl,of creamed sherry,,added a pinch of old bay to sauce,,and next time I will back off alittle from a TBL spoon of old bay,alittle much,,very good but strong..

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Reviewer:

patra24

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

Reviewed: Nov. 12, 2011

This dish was outstanding. I used 2lbs of scallops and an additional 1/2 recipe of the sauce. I also took the advise of others and used half and half instead of heavy cream , good choice. It was so good, the four of us just about ate ever bit.

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Reviewer:

myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

Reviewed: Aug. 20, 2011

This is our favorite scallop recipe!

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Reviewer:

Amy Garbati

Cooking Level: Intermediate

Reviewed: Aug. 5, 2011

Great recipe. I made minor changes to make this recipe gluten free. I used cornstarch instead of all purpose flour and gluten free bread crumbs. Other than those changes I followed the recipe exactly. Thanks for sharing!

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Reviewer:

strawberrygirl0414

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 1, 2011

Don't precook the scallops. I used fat-free half & half, and added about a tsp of low-sodium Old Bay to the sauce. I think a little Cajun or Creole seasoning might be substituted for the Old Bay. I also added the spinach to the sauce. I skipped the mozzarella, and used panko with a little parm as a topping. I also spritzed it with a little olive oil, and sprinkled a littled paprika on it for color. 20 minutes cooked it perfectly. I think I might use some shucked oysters, cook for about 10 minutes, and have a faux oysters Rockefeller casserole.

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