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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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! Update: I tried to use half & half instead of the cream and it was a disaster! The sauce broke and was a grain-y unattractive mess. You MUST use heavy cream!

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Red

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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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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rdsnow

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Reviewed: Apr. 12, 2007

Excellent. I agree that the sauce should be made last to keep proper consistancy. My only problem, I doubled the recipe and still did not have enough sauce. Great flavor though. Thanks for sharing

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ACB

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Apr. 11, 2007

I think my mistake was making the sauce too early (it really should be made dead last). I tried to keep it warm by seating the pot in a pot of boiling water and covering, but it didn't work. The sauce (which had looked thick and oozy fabulous) separated and I had a layer of melted butter atop a layer of cream. I brought it to a rolling boil hoping to salvage it, but it was a disaster. Looked and tasted awful.

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JUST-MARRIED

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Reviewed: Mar. 13, 2007

holy hannah...i just made this delicious dish tonight for myself and my girlfriend...i have yet to receive a review from her but i thought it was FANTASTIC...i had the sauce on both the scallops and a serving of steamed broccoli...both were utterly delicious...compliments to the chef ;)

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CHEFBOYARG

Cooking Level: Professional

Home Town: Halifax, Nova Scotia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 26, 2006

It was my husband's night to cook and he decided to try this recipe. We didn't have the cream so he substituted sour cream. The scallops came out great!! Of course, he patted himself on the back for being such a great cook. Easy meal to make. I (he!)will make this again.

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