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.

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Reviewer:

uwjester

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Fort Collins, Colorado, USA

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!

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Reviewer:

Christine Somma

Cooking Level: Intermediate

Home Town: Matawan, New Jersey, USA

Living In: Keyport, New Jersey, USA

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.

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Reviewer:

CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

Reviewed: Apr. 14, 2009

Made this for dinner tonight. It was very good.

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Reviewer:

Thogan

Reviewed: Apr. 13, 2009

As it was Good Friday last week, I decided to be brave and try to make scallops myself instead of buying something from a restaurant. This recipe looked good and I made a few modifications to it. I added sliced portabella mushrooms, and used a red onion instead (as my store didn't have the proper onions called for in the recipe). I also took someone else's advice and cooked the scallops in the pan with the sauce and put it over linguine. Well although the recipe looked and smelled great, it was way too sweet for me. And I used a dry chardonnay for my wine. Don't think that I will use this again. But if you like sweet, this recipe might be for you.

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Reviewer:

CASP2099

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Apr. 7, 2009

I add an entire sliced shallot and 6 sliced garlic cloves and half the amount of butter. 4 tbls made the sauce too buttery in my opinion. Other then that it is delicious!

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Reviewer:

DANA129

Cooking Level: Intermediate

Home Town: Hawthorne, New York, USA

Living In: Newport Coast, California, USA

Reviewed: Mar. 9, 2009

Excellent!! Restaurant quality meal at home. It is very quick and easy to prepare. Add a baked potato and roasted asparagus and WOW you friends and family> :>)

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Reviewer:

Mountain Girl

Cooking Level: Expert

Reviewed: Mar. 8, 2009

Absolutely delicious. Served with asparagus and herbed rice.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Kirkland, Washington, USA

Reviewed: Mar. 1, 2009

This was great! The only change I made was to put papkrika on the scallops when broiling and use pam instead of olive oil. This is a very good franchaise-style sauce too.

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Reviewer:

Jay

Reviewed: Feb. 26, 2009

This is a great light meal. I followed the recipe but them got a little creative and added a bottle of clam juice to the "broth" mixture. I served it on ngel hair pasta. It came out nicely. I will try it again without the clam juice just to taste the differnce.

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