Reviewed: Apr. 24, 2012

OMG! Lost this recipe, just found it. If you have small scallops this is a great recipe to prepare them. Also a touch of curry is nice with this recipe.

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Reviewer:

jusacook'n

Cooking Level: Intermediate

Reviewed: Dec. 3, 2011

Fabulous! easy. I did add a clove of galic. The carrot adds nice color, and I might put a little parsle for color too. My company went crazy for it and they have the recipe too now!

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Reviewer:

Susan

Reviewed: Nov. 6, 2011

served with linguine...as a consequence, it doesn't seem to be enough sauce. next time i will double, to serve with linguine. but MY ONLY concern that it wasn't enough.... i could eat MUCH MORE of this!

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Reviewer:

XmasWife

Cooking Level: Expert

Home Town: Kingstree, South Carolina, USA

Living In: Washington, D.C., USA

Reviewed: Jul. 15, 2011

Absolutely delish! My boyfriend STILL talks about these! :)

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Reviewer:

shawnnaaa90

Cooking Level: Intermediate

Home Town: Hudson, New Hampshire, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Jun. 20, 2011

This was AMAZING! Served it over angel hair pasta. I really liked the combination of the carrots, scallops and ginger.

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Reviewer:

Ukrainian Mommy

Reviewed: May 23, 2011

We were so disappointed in this recipe, what a waste of good scallops. Two thumbs down! Boring.

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Reviewer:

Denise

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: May 23, 2011

I like the idea of carrots and scallops cooked at the same time but i feel like the dish would be better if the sauce and carrots where cooked in one pan while the scallops where seared in another. Then pour the sauce over top. I would not make this recipe again. Not enough flavor for the amount of fat involved.

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Reviewer:

sircooksalot

Cooking Level: Expert

Reviewed: Feb. 15, 2011

This was fabulous. Adding the 2 final tbs of butter seemed like senseless violence so I skipped that. I seared the scallops, and found the salt and pepper I'd added to the sauce wasn't enough after adding the scallops so be sure to taste the scallops too before serving.

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Reviewer:

Josh

Reviewed: Feb. 14, 2011

I messed up the recipe with the amount of wine used, so I tried to counter balance it with more cream. It turned out quite soupy and a color that was quite unappealing! Even though they looked unappetizing, they tasted really nice! My boyfriend may have just been being sweet ((valentine's day)) but he said they were one of the best he has had. I'm sure if I had made them closer to the recipe they would have been phenomenal! I also added some flour to thicken the sauce...helped salvage what I messed up in the first place!

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