Reviewed: Nov. 25, 2009

Hi made this tonight and WOW it is good I did add a little canned chicken bullion with the wine, served it with rice and zuccini. Thanks for sharing your talet

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judy

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Reviewed: Sep. 23, 2009

While I do not eat seafood, I do prepare it for those who do enjoy it. I rely heavily on other people's recipes to figure out what I am doing. I almost chose a different scallop recipe but thought twice and chose this one. Boy what a GREAT choice that was!! Here are the reviews: Tenderest, sweetest scallops my dad has ever had and he doesn't normally like scallops! He couldn't stay away from them!! My mom, a scallop lover, enjoyed every bite and thought about stealing the package of scallops that I set aside for her to take to my Grandfather. My honey also really enjoyed!! This recipe paired well with the pan-seared rockfish with lemon beurre blanc from foodtv.com. They have very similar sauces and I cooked both dishes at the same time, then served everything with steamed green beans and fresh green salad. Thank you for sharing this one, it IS A KEEPER!!!

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MAMMABEAR98034

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Sep. 18, 2009

I served this at a catering for some real scallop snobs. They said it was the best they had ever had!

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Mary Ann Webb

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Reviewed: Sep. 14, 2009

Love this...easy, classy and sooo tasty. Has become one of our favorites!

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Jackie

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Reviewed: Aug. 24, 2009

This recipe was awesome! I served it in baked pastry shells and everyone was very impressed.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Aug. 7, 2009

I made this for my boyfriend the first time I cooked for him - Let's just say he's hooked!

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MamaClaire

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Reviewed: Apr. 6, 2009

This recipe was sooo fantastic! I served it to guests on my birthday and everyone adored it, even the seafood hater has requested the recipe. I used a small red onion instead of shallots, used much less butter and added some fresh ground pepper. I also sprinkled the scallops with cajun spice before sauteing them. I served the scallops on endives, the bitterness went fantastic with the sauce and scallops. Mmmmmmm, can't wait to try this again with many different foods...

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jan. 29, 2009

One of my favorite recipes for scallops nice flavor and texture, not too heavy.

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ETAINL

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Reviewed: Jan. 22, 2009

FABULOUS!! I was looking for something different for the sea scallops I had in my freezer, and this was it. The only change I made was using rice vinegar because I didn't have any white wine vinegar in my pantry. I think the vinegar gives a wonderful contrast to the heaviness of the butter and cream. A must try and a real keeper!

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J. Nightingale

Cooking Level: Intermediate

Living In: Boonton, New Jersey, USA

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Reviewed: Jan. 21, 2009

I made this last night and it was awesome! I made it with linguini, scallops, and mussels. My husband put it in the #1 spot in his top 10 list of dinners that I make. The only things I changed was that I didn't have white wine vinegar, so I used about a tbsp of apple cider vinegar instead. And I added a little parmesean cheese. I didn't have too much sauce(that is why I only gave it 4 stars) but it was really, really good! Better than any pasta dish I have ever ordered from a restaurant!

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BiancaPtrs

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Reviewed: Jan. 12, 2009

it is the best

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Amiss96

Cooking Level: Intermediate

Living In: Marlborough, New Hampshire, USA

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Reviewed: Dec. 8, 2008

i followed exactly and mine curdled...:( we ate it still not wanting to waste all that yummy stuff, but even the flavor was weird. We added salt, pepper and garlic and it didn't improve the flavor much. Sorry!

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dsahala

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Reviewed: Nov. 18, 2008

The whole family enjoyed this sauce. I made it according to the recipe, though I did substitute Smart Balance in place of the butter. The sauce was not as thick as expected, maybe because of the Smart Balance, so I added some flour. I served the sauce with broiled salmon topped with broiled scallops. The flavor was nice. Even the kids were ready to lick the plate AND the recipe made more sauce than I'd expected. It was plenty for a family of 4 - we even have leftovers for my husband's lunch tomorrow. I gave it 4 stars because it did take some time to boil the ingredients down.

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ROSED74

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Reviewed: Nov. 6, 2008

I followed the recipe almost exactly, with the exception of following some suggestions to use less butter. It still tasted buttery and odd. It wasn't gross, but not good either. Won't make it again.

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prgr2007

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Reviewed: Sep. 22, 2008

Very good!

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anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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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: Intermediate

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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Scallops with White Wine Sauce I

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