Like many other reviews, I used butter instead of margarine. I also added more garlic (6 cloves instead of 3). I added the cheese as directed, and I certainly WILL NOT do this next time I make this recipe. The cheese melted pretty quickly and wound up turning very clumpy in the sauce. In the end it didn't make much of a difference in terms of flavor, but it definitely made the sauce difficult to work with while cooking. In cooking the scallops, I didn't rapidly boil them as it says in the recipe. I didn't want them to overcook and become tough, so I just sauted them in the sauce for a couple of minutes and let them finish cooking on low heat (when adding the parsley). I also wouldn't add the parsley until the very last moment before serving. I included some mushrooms in the saute of garlic and onion, and that added a great dimension of flavor to the sauce! Overall, a great base recipe that you can definitely tweak for different variations.
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Like many other reviews, I used butter instead of margarine. I also added more garlic (6...