Reviewed: Nov. 16, 2009

These were an absolute hit at my party. I'm giving it a four because I added romano cheese over the top with breadcrumbs, and the flavour of the cheese really combined well with the sauce. I also used this recipe over haddock, and it was delicious as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

flunkiejunkie

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

This was excellent! Made double the sauce and used a heaping T of shallots and 4 cloves of garlic. Instead of scallops I put a pound of lobster meat in to the pan of sauce for about 5 minutes. I'm tucking this one away as a recipe for company!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KIMIZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2009

I thought this recipe was really tasty. I doubled the recipe, added oregano and red pepper. I substituted an onion for a shallot. I fried the scallops and seasoned them with salt, pepper, and a little Old Bay. My sauce didn't thicken up as I'd hoped even after letting it simmer. It was still very good though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dom's mommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2009

I doubled the sauce recipe, added a handful of broccoli florets, and poured it over one pound of linguine (no seafood). Two thumbs up all around! Thanks =)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

These scallops are incredible! My son asked for scallops as part of his birthday dinner, so I gave this recipe a try. I had a pound and a half of scallops so doubled the recipe. Like others suggested, I cooked the scallops in the sauce. We had several family members over for dinner, and they all went a little nuts over the scallops. It was a good thing we had bread for mopping up the sauce or people would have been licking their plates. This is something I will certainly make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2009

Used half the butter and it was delicious. Poured it over broiled veggies too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kursino

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

Delicious, but if you cook the scallops in the sauce you end up with the garlic being on the burner too long and getting burnt. Next time I'll wait to add the garlic till closer to the end.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christy

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2009

A really nice, light sauce. I had it over pasta the first night & it was wonderful. The next day I used my leftover scallops and sauce to make a salad over spinach with some cold penne and mozzarella as additional toppings. Excellent - I will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elizabeth Z.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

I was surprised at the great flavor. Delicious and I even wanted it the next night. I recommend this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VWINKEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

Sadly couldn't get scallops in this terrible little town, but went well with a whitefish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Braxton Howard

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2009

So easy and really great tasting. My boyfriend said it's his favorite scallop dish yet. I doubled the sauce thinking we'd have some leftover pasta for lunches the next day. There wasn't a bite left.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mich&rich

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

Wowee this is a great recipe. SO good with pasta! I substituted the chicken broth for veggie broth and tossed it with angel hair pasta and shrimp (that i sauteed in the sauce.) My husband & i were slurping it out of our bowls by the end of the meal! I think I will try it next time as the base for a pasta primavera.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

julie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2009

Extremely good! Used uncooked shrimp in place of scallops, doubled the sauce and added a touch of heavy cream.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wasden

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

Wow this recipe packs a pop in your mouth! Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SaraPocket

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2009

I simmered the scallops in the sauce. It is fantastic! Make sure you check your scallops. Sometimes the scallops come with a little flap on the side that needs to be taken off before you start cooking. It is the piece that connected the scallop to the shell and it tastes really bitter if you bite into it. If you had a bad tasting scallop- give it another shot. This could be the reason and it is easy to fix!! The flap just tears right off!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

trinabell

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Saint Cloud, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2009

Delicious :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EyesDeLaSea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

This sauce really goes well with the texture and mild flavor of the scallops. I have done this recipe a few times now, and I can't think of anything I would want to change.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

uwjester

Home Town: Casper, Wyoming, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

i followed some reviews and added a few more changes. doubled the sauce ingredients, but minced one whole shallot and kept the butter the same (1/4 cup). used chicken bouillon cube and 1 cup of water as a sub for the broth. also cooked the scallops right in the liquid. so easy. sprinkled with a tablespoon of parmesean and then flipped them and sprinkled with another tablespoon of parmesean. threw in a half a bunch of fresh chopped parsley for the last two minutes and served with pasta! had to get bread to soak up the rest of the sauce because it was sooo good! thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christine Somma

Cooking Level: Intermediate

Home Town: Matawan, New Jersey, USA

Living In: Keyport, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2009

We just had this for dinner tonight. Like other reviewers, I also made more sauce for pasta. Maybe I put in too much lemon juice. My sauce came out to be very tart. I needed to add sugar to balance it off. Next time, I will try to use clam juice instead of chicken broth to make it more flavorful.

Was this review helpful? [ YES ]
0 users found this review helpful