Reviewed: Apr. 30, 2012

this was ok

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

Reviewer:

Cheelara

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Leeds, Alabama, USA

Living In: Lincoln, California, USA

Reviewed: Feb. 15, 2012

I cut the olive oil in half and added cajun seasoning to the scallops. The salsa was great but next time I'll do waaaaay more of it and use lemon juice/zest instead of lemon grass. Lemon grass just isn't meant to be eaten, there were little strands of it that weren't so appealing. Great recipe overall, will definately make again. Thanks!

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

Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Feb. 13, 2012

I don't eat seafood, I am however learning how to cook it for my husband. Thanks to the clear and well written recipe I served a dish to my husband that looked and tasted like a professional chef had made it.I had fresh snow peas so I used them instead of beans that is the only change I made. My husband said my scallops were perfectly cooked and the pineapple salsa was a perfect match. He was completely satisfied. I liked the salsa very much as well it lent it self well to my chicken. Thank you so much for helping learn how to cook seafood.

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

Reviewer:

Joey K

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Hainesport, New Jersey, USA

Reviewed: Jan. 22, 2012

Cook scallops approx 2 min on first side and 3 min 2nd side with salt and pepper. doubled the salsa but did not need to.

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

Reviewer:

khalainCO

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Mar. 13, 2011

Yum! I always use bay scallops but, made an exception for this and did buy the sea scallops. The salsa was wonderful on them! Don't see a need for the beans though they were good. Will leave them out next time. Served with tri color couscous and even my husband loved dinner. Thanks for a very nice recipe.

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

Reviewer:

terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

Reviewed: Feb. 1, 2011

I don't eat scallops, but I wanted to report that my husband who is picky about his seafood and loves scallops, LOVED this! Will be making this many times over, I'm sure!!

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

Reviewer:

Robin Gibson

Home Town: Arlington, Virginia, USA

Living In: Asheville, North Carolina, USA

Reviewed: Aug. 3, 2010

The salsa was five stars, but the scallops and the green beans were only three. I was worried that the salsa would not come together at first, but after 30 minutes in the fridge it was very good. Less oil would have been much better, though, since I think the honey and cider are enough liquid to bring the ingredients together. I cooked only one scallop by this method, and it came out dark brown which I think was the intention. It also smoked up my whole apartment, so I cooked the remaining scallops over low heat. The green beans were nothing special, just steamed green beans. I think I will try tossing some garlic in with them on the last saute next time.

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

Reviewer:

kristine.mackin

Reviewed: Aug. 1, 2010

Wonderful flavors that meld together for a mouth watering dinner. I would add a little more red pepper flakes. Otherwise, this is a keeper!

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

Reviewer:

Sancrz

Home Town: Santa Cruz, California, USA

Reviewed: Jun. 6, 2010

This dish is both visually appealing and delicious. I did make a few small changes. In relation to the salsa I replaced the cilantro with half as much dried basil, canned pineapple as opposed to fresh and increased the red pepper flakes (or chili flakes as they're labeled here) to 1/4 teaspoon as we like a little more heat. When the shallots were soft I added all the salsa ingredients to the pan and heated them through, took them off the heat and placed them in a bowl. This helped keep things relatively at the same temperature and did not affect taste. I decided not to buy safflower oil just for this recipe and substituted canola oil. Overall we felt the ginger was a little too much and that the green beans needed more flavour (maybe a dash or so of salt and pepper would've done the trick). I would definitely make this again, especially since it would easily impress guests.

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

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jun. 1, 2010

Awesome recipe! I followed as stated but altered only two things, I didn't have lemongrass so I used freshly grated lemon peel, I also used garlic salt on my scallops and in the salsa which I really liked. I also didn't have safflower oil so I used canola. My husband loved it! Thanks!

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