Reviewed: May 30, 2008

I was disappointed. I followed the recipe exactly and thought the recipe called for too much vinegar and butter. It definitely needs minced garlic, salt and pepper. I won't be using this recipe again.

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grniddevil

	Cooking Level: Expert Living In: Northglenn, Colorado, USA
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Reviewed: May 17, 2008

This was pretty good, but I would try a different recipe next time. The sauce was a little too thick for me, but it tasted fine. I wouldn't recommend this recipe, but I wouldn't not eat it :)

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Ashleigh

	Cooking Level: Intermediate Home Town: Martinsburg, West Virginia, USA
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Reviewed: May 11, 2008

Much more of an alfredo sauce than a white wine sauce to me.

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Roys

	Cooking Level: Beginning Living In: Calgary, Alberta, Canada
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Reviewed: Apr. 16, 2008

This sauce is sooo yummy! I added some fresh garlic and asparagus and put over some pasta!

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nicole

	Cooking Level: Expert Living In: Orlando, Florida, USA
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Reviewed: Feb. 19, 2008

I made this just a few nights ago for my father and husband, both of whom are extremely picky about seafood. My husband asked me to make it AGAIN tonight and my father said they were the best he had ever had! It's actually very easy and quick to make, as long as your scallops are already thawed. I couldn't find white wine vinegar at our grocery store, so I fudged with a small amount of white vinegar and extra white wine. No one knew the difference! Great recipe!

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VA Kels

	Cooking Level: Expert Home Town: Charlottesville, Virginia, USA
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Reviewed: Feb. 15, 2008

My bf is the pickiest eater I have ever met. I made this for us on V-day and he loved it so much he was taking pictures of it with his phone and sending it to people while using bread to soak up the leftover sauce in the pan. :) I broiled 2 filet mignon for us and like in the picture, I put the scallops on top and covered it in the sauce. Delicious!

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Ashley

	Cooking Level: Intermediate
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Reviewed: Feb. 14, 2008

This was very good! I took some suggestions from all the different reviews and used less vinegar and more wine. Also less butter, however, without the butter you won't have as much sauce so I would suggestion increasing the cream a bit. My husband loved this and he is picky.

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mml25aqua


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Reviewed: Jan. 5, 2008

LOVE THIS RECIPE. I made this for Christmas Eve dinner with a Prime Rib Roast and it was the perfect compliment. But Please note DO NOT USE THE STATED AMOUNT OF BUTTER. I used 2 TBS for th 6 servings. Anything over that, add the butter a TBS at a time as recommeneded, but when you think it's too much butter STOP. I only used 3 TBS for 10 people.

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jwiehe

	Cooking Level: Intermediate
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Reviewed: Dec. 20, 2007

So delicious! FYI, be sure to rinse the scallops REALLY well first. The grit can turn off anyone to scallops, no matter how yummy the sauce is.

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AmandaD

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Cocoa Beach, Florida, USA
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Reviewed: Nov. 24, 2007

This is a very easy recipe. I have served this several times to several people and serve it with Risotto pasta and eveyone loves it!

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SYD


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Reviewed: Oct. 24, 2007

I would give 4-1/2 stars if possible. My husband & myself really enjoyed this recipe, though I did add a twist of my own by adding some Old Bay Seasoning, Nutmeg, Garlic & with about 3 minutes left to Broil, I added crumbled Ritz crackers to the top for extra flavoring. Next time I will cut back on the wine vinegar as it did cause the sauce to be just a bit to tart. Otherwise, I will definitly be making this again!

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Nalabud


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Reviewed: Sep. 23, 2007

I thought this was too heavy on the wine flavoring. It wasn't bad, but wasn't great either.

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gigidoll74

	Cooking Level: Intermediate Home Town: Alhambra, California, USA
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Reviewed: Sep. 20, 2007

I was scared while I was cooking the sauce because the vinegar smelled horrible, but WOW when it was finished it was a very yummy sauce! I used the small scallops I got scalloping over the summer and I cooked them in a pan with butter instead of broiling them. I also cut back on the butter using only 5 tablespoons for serving 6. My husband loved it too. I will definetly make this again next scallop season!

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lilygirl

	Home Town: Ocala, Florida, USA
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Reviewed: Aug. 14, 2007

The BEST scallops I ever had, I did make it with steak and the sauce was even better on that. I will be making this again and I e-mailed this recipe to eveyone I know!!!

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Kristin

	Cooking Level: Expert
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Reviewed: Jul. 25, 2007

We loved it. Easy and exceptionally delicious. I did read other reviews and only used 1 tbs of butter. Perfect!

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minimelk2001


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Reviewed: Jun. 16, 2007

I made this exactly the way the recipe was written and it was delicious! Highly recommend!

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Shana


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Reviewed: Jun. 9, 2007

This was delicious but too much butter. I used just a couple of tablespoons and it was more than enough.

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trsturself


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Reviewed: Apr. 22, 2007

The scallops came out good but the sauce was a disaster because the recipe calls for way too much butter. I was skeptical about the butter so I only used 1/2 cup, which still seemed like a lot. After everything was added and I was keeping the sauce warm, the sauce, which now mostly consisted of butter, began to separate. I had no choice but to throw it out and eat the scallops without any sauce. I might try this recipe again but it will be with only about 2 TBSP of butter, not the 3/4 cup that the recipe calls for.

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