Reviewed: Sep. 17, 2006

I took the suggestions of other reviews and really thought that I would like this alot. I, however, did not like it. Was it edible and my family said that they had worse, but we all agree that I need to find a better recipe for scallops.

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Reviewer:

Jen T

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Reviewed: Jul. 17, 2006

This was pretty good. May try it again.

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SHYLENE

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Fresno, California, USA

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Reviewed: Mar. 23, 2006

I disagree with the previous reviewer, I LOVED this recipe. LOVED, LOVED, LOVED. The only reason it got four stars is because scallops AND shrimp made this an expensive dish to make (at least for my pocketbook). I had no trouble with the water content or thickening and I really have trouble believing 2 tbs of sherry would thin this dish out as suggested previously. This is a great dish and I definitely will fix again.

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Karen R

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Reviewed: Jul. 19, 2005

I found the water content of this recipe too high, unless you pat dry the mushrooms and the shellfish, the water in them will throw the thickness for a loop. I would add another tbsp of flour or be sure to cook the clam mixture for longer to thicken it quite well. The sherry at the end also thins it out quite a bit. The first bite was very disappointing, but it grew on me as I ate it. I probably would not make it again.

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