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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i followed some reviews and added a few more changes. doubled the sauce ingredients, but...