Reviewed: Nov. 15, 2010

I had some scallops and shrimp and was looking for a good way to cook them. I am watching my weight so I substituted fat free sour cream for the real sour cream. I also sauteed onion and shallots with the mushrooms. I added paprika to give it a kick. We put it over whole wheat pasta and some mushy peas on the side. It was delish. My husband is back in the kitchen polishing it off right now. This is a keeper!

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Reviewer:

debra59

Cooking Level: Expert

Home Town: Rossford, Ohio, USA

Living In: Sheffield, Ohio, USA

Reviewed: Feb. 14, 2010

Very, very tasty. I added garlic and onions to the mushrooms when I satueed them. I made sure to drain the seafood well. I also added one TBS of flour so the sauce was thicker. Fattening, but excellent.

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Reviewer:

JulieV

Reviewed: Nov. 29, 2009

very bland flavor, my husband and teen sons did not care for this. will not make again.

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Reviewer:

CKAYE03

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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3 users found this review helpful

Reviewer:

Jen T

Home Town: Anthony, Florida, USA

Reviewed: Jul. 17, 2006

This was pretty good. May try it again.

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1 user found this review helpful

Reviewer:

SHYLENE

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Fresno, California, USA

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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Reviewer:

Karen R

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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8 users found this review helpful