This is a fantastic sauce by itself, and even better with a few changes. We like things spicy, so I doubled the red pepper, as well as the garlic. Using canned diced (seasoned) tomatoes makes it quicker on work nights. I've also added various veggies to the sauce - onions and mushrooms one time, bell peppers and mushroooms another time. Adding a little red wine never hurts either. I like to add my seafood directly to the sauce to cook. Just make sure not to cook your seafood all the way before adding it to the sauce - the heat from the sauce will overcook it otherwise. If using bay scallops, make sure you don't add them until a minute or two after the shrimp as they will cook much faster. I prefer to use jumbo scallops though - just put a nice sear on them, and then add them to the sauce shortly before serving. Served with spaghetti squash and it turned into a very low-carb meal!
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