I made some fairly decent adjustments to this recipe after reading reviews about the saltiness (and because i was lacking some ingredients), but my final product came out fantastic. First, I used pancetta instead of bacon. Second, I used about two cloves of fresh garlic instead of garlic salt. Third, I used red pepper flake,and added it in when I sautéed the garlic, in place of the horseradish. I think those flavors melded really well and gave the scallops more of an Italian flair. I served them over basmati (or jasmine?) rice and they tasted great. I could also image they would be really tasty served over pasta.
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I made some fairly decent adjustments to this recipe after reading reviews about the saltiness...