Erika Recipe Reviews (Pg. 1) - (12930936)

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Scallops with White Wine Sauce I

Reviewed: Apr. 24, 2011
I made this for Easter Dinner and it was Delish and easy! I served over a bed of angel hair pasta with steamed asparagus and paired with a really nice Chardonay. I used the large sea scallops. Definately cut down the butter to 2-3 tablespoons, this tasted perfect, so I stopped at 3 tablespoons. Remember to taste as you go with the butter, you don't need 3/4 cup. Used 1 clove garlic and added a splach more wine.
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Baked Coconut Shrimp

Reviewed: Apr. 18, 2011
My whole family thought this was delish! I made the orange marmelade sauce for dipping and served on a bed of Jasmine Rice. Gone in no time flat!
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