Ginger Scallops Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Nov. 18, 2003
Great recipe. I had worried that the ginger would be very strong, but it was perfect. I added sliced mushrooms instead of carrots and left out the last 2 tbls of butter. I didn't reduce the sauce as much as it needed so it was more soupy than saucy, but my husband and I planned it that way. We had it in a dish and ate it like soup. Thanks for the recipe.
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Reviewed: Jun. 9, 2003
My family couldn't get enough of this one. I didn't have fresh ginger root so I subbed the spice powder--tasted incredible. A keeper.
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Reviewed: Feb. 12, 2003
Excellent recipe. The ginger gives it a nice fresh flavor.
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Reviewed: Feb. 8, 2003
I can't stand cooked carrots, so I left them out of Jeanne's recipe. It was a totally melt-in-the-mouth delicious meal. I had it over rice, and a side of fresh asparagus.
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Reviewed: Jun. 17, 2002
Used shallots instead of green onions because that's what I had... delicious recipe... also good over pasta.
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Reviewed: Feb. 15, 2001
Great Aroma and Great over rice as suggested - might want to consider cooking the scallops prior to adding to pan since the moisture relased by the scallops made for a much longer cooking time in order to get the reduction in sauce needed - my wife had the leftover sauce over rice for breakfast - thanks
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Photo by Doug Matthews

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA

Displaying results 41-46 (of 46) reviews

 
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