Reviewed: May 24, 2012

Very good recipe. I think it is much easier to cook the scallops in the sauce, plus it flavors the scallops very well and saves dishes.

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Reviewer:

leahnwells

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

Reviewed: May 18, 2012

OUTSTANDING! My husband said the scallops were better than any scallop he'd had at any of the fine restaurants he'd been to! Thanks for sharing your great recipe! :)

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Reviewer:

allsummer

Reviewed: May 16, 2012

Excellent! One of our favorite meals now. I did not use chicken broth (why do you need chicken flavor with seafood) and seasoned the scallops with Old Bay ; otherwise, I followed the recipe closely.

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Reviewer:

Bmc

Reviewed: Apr. 24, 2012

Wonderful sauce and fits int my Atkins plan

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Reviewer:

Kaylene83837

Reviewed: Mar. 4, 2012

Love, love, love this recipe. I used salmon instead of scallops and added a can of chopped clams to the sauce. I also pan seared the salmon first before adding it back to the sauce to simmer. Once the salmon was done I flaked it and served it over linguine. For those concerned about the intensity of the lemon, add half the amount and adjust at the end of the cooking process if needed. I also added a little dill to enhance the flavor.

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Reviewer:

cherron5

Cooking Level: Professional

Living In: Baldwin Park, California, USA

Reviewed: Jan. 15, 2012

Delicous!

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Reviewer:

jen6756

Reviewed: Jan. 4, 2012

Delicious sauce!!! I used a White Zin so my shallots came out pink and the sauce had a nice sweet touch which complimented the scallops well! I doubled this recipe because I had double the scallops, but ended up with a lot of leftover sauce. I didn't make rice or pasta, so it definitely would have been better if I could have had something to soak up that delicious sauce so it didn't go to waste! Delicious recipe! :-)

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Reviewer:

mchuddley

Reviewed: Nov. 9, 2011

While on vacation in Washington..we wanted to make our favorite McCormick and Schmicks garlic scallops...but we didn't feel like buying all the ingredients. So, we looked up this one and had everything we needed. We doubled the recipe for everything except the lemon and the butter. We stuck with the normal amount of lemon and used about 2/3 of a stick of butter. It came out perfect. We went through a whole loaf of crusty rosemary bread in the process. We had plain old steamed green beans with it, which worked out perfect as well. This recipe is terrific. It's got the perfect amount of richness and the nice tang from the lemon. We got 14 good sized scallops and wished we had more. This is a perfect holiday meal. We may make this again X-mas eve as we always have seafood that night. Really easy to make..the most time consuming part is chopping the garlic and shallots. Oh...we did use about 4 cloves of garlic..so we put in 4x the amount of that...and more wouldn't have hurt...heck..more shallots or even some chipolini onions wouldnt hurt either. World class recipe here...restaurant quality.

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