The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 30, 2006
Everyone raved over this recipe. I think I may have overcooked the sauce because it started to break, although it was easily reconstituted by whisking. The taste was delicious.
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Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 8, 2006
The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 1/2 C chicken broth and only 2 T butter. I think the key here is to let the sauce simmer for about 20 minutes to allow the flavors in the sauce to blend. My husband and nephew were fighting for the scallop. The sauce was also excellent over the brown rice I served. Thanks for another keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 2, 2006
I really enjoyed this. I cut the butter back to 3 tbsp, and it was enough. I also couldn't find 'white wine vinegar,' so I used white balsamic instead. My boyfriend and I served this with scallops and shark steaks and it was delicious.
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Cooking Level: Intermediate

Home Town: Granville, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 11, 2006
My husband and I really enjoyed this recipe. We read the other reviews and took some ideas from them. I only used 3 tbsp of butter and added cayenne and minced garlic to the sauce. I wish I had made more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 11, 2006
I really liked this sauce. I made it more of a Seafood pasta type sauce by adding fresh chopped Garlic, Garlic powder, Old Bay seasoning and Parmesan cheese. I made this with Shrimp instead of scallops for my boyfriend (I love all seafood so it doesn't matter to me). Next time I will add more wine and less vinegar. Very tasty. I think that the amount of butter called for was perfect for me. If you play with this recipe and make it your own, it'll be a winner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Dec. 22, 2005
Excellent sauce! I used 2 TBS of butter which I think was plenty. Thank you all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 28, 2005
This won over my boyfriend when we first started dating! I used tarragon vinegar and added some havarti dill and romano. Also a dash of worcheshire sauce. I served it over angel hair pasta with fresh asparagus as garnish on the pasta.
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 6, 2005
My mistake on this one. I did not read the directions carefully and put the butter in first before the reduction of the cream. Could that have made it curdle? I also used light cream instead of heavy cream. Could that have made it curdle? Everything went wrong on this. I had to throw it out. I am optimistic and will try this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 25, 2005
This is excellent. I added a pinch of garlic powder and I used lemon pepper on the scallops instead of plain pepper. Also cut wa-a-ay back on the butter. But still an awesome dish.
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Pat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Dec. 3, 2004
I made this last evening and it was fantastic. I put the scallops on a steak and drizzeled the sauce on top - restaurant quality. I added garlic, a pinch of cayenne pepper and a pinch of nutmeg to give it a kind of 'Lobster Nuberg' taste.
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6 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 23, 2004
This was great! I wouldnt change a thing! I had it over cocous (sp?) with pine nuts. It was so good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 19, 2004
Great sauce. I seared the scallops in a cast iron pan with the oil, then removed and let them finish baking in the oven. I then added the wine and deglazed the pan and added the rest of the ingredients. I only used one tbsp of butter and next time I will also cut the heavy cream to 1/4 cup. The scallops were tender and the sauce was great. Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 24, 2003
This recipe was absolutely DELICIOUS!!! I used 4 Tbsp Butter instead of 3/4 cup on the recommendation of other reviewers, and it was perfect. I also added 2 large cloves garlic (crushed and minced) and a pinch of Rosemary. This is so very simple make, yet it tastes so Gourmet! Will be making again VERY soon!
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18 users found this review helpful

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Cooking Level: Expert

Home Town: Aylmer, Quebec, Canada
Living In: Kemptville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 11, 2003
I love this recipe. It is easy and I have used the sauce on salmon and it works beautifully!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 15, 2003
Sauce was absolutely delicious. I didn't have white wine vinegar so I used some tarragon and tarragon w/garlic and it turned out great. I also used dry vermouth rather than regular white wine, which I have done in other recipes also.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 12, 2003
I wanted to try this recipe because it sounded just like a dish I ate at a restaurant once and it didn't let me down. Now I can make it myself!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 18, 2003
I made this for my husband with some fresh green beans and a salad. He loved it! I thought it was good, but now he is always after me to make the sauce for other purposes, like on filet mignons. I thought the scallops were done just right in thr broiler! I will make this again for company.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 17, 2003
This turned out really good...to my surprise! I was very skeptical after looking at the butter contents & stopped adding it after 1/2 cup. It turned out really good, but very buttery. I added minced garlic & parsley. Next time I will cut the butter even more so I won't have to rename it "scallops with butter & a splash of white wine sauce" ;) Thanks DeeAnn!
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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 20, 2003
These were great! I fixed this recipe for Valentines Day for my boyfriend with steak and asparagus, and he was very impressed. The sauce was so good that everything on the plate got dipped in it! One thing I will agree with is that it needs garlic. I also sprinkled my scallops with lemon pepper before broiling them - wonderful flavor. Also...I thought that a handful of parmesean cheese would be nice in the sauce, but not so. It came out lumpy and gross looking, so I remade it since it was so easy! I would definitely reccommend this dish!
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Cooking Level: Intermediate

Home Town: Princeville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 31, 2003
Excellent! It took about 8 - 10 minutes to broil the scallops, may have been too far away from the broiler. Used taragon vinegar instead of white wine vinegar. Really pretty dish. Poured sauce on platter and topped with scallops. I also added 1/2 teaspoon of minced garlic with the onion.
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