This is an excellent base to work from. I made several changes, and we fought over leftovers the next 2 days. I added mushrooms, green pepper, 1/2 cup white wine and a squirt of fresh lemon juice. I reserved liquid from thawing sea scallops and added this, which I reduced before adding heavy cream. We had a lot of seafood, so the extra liquid was fine. I used the cornstarch. Perfect thickness for such a rich sauce. Served over penne pasta with Caesar salads, fresh green beans and garlic Parmesan toast rounds.
Tempting to gorge, but the richness calls for restraint...which leads to leftovers! Reheated without needing to add liquids.
6 users found this review helpful
Mar. 28, 2012