Scallops Au Gratin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 25, 2011
This recipe was very simple to make with little prep time and clean-up. I did not have heavy cream or mushrooms on-hand so I used a can of cream of mushroom soup. It was a little salty so I recommend the salt be omitted. I also did not have Asiago cheese so I subbed what was in the frig. I will definitely make this again with Asiago cheese next time. Hubby loved it - gave it a 10.
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Cooking Level: Expert

Home Town: College Station, Texas, USA

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Reviewed: Jun. 14, 2010
very yummy!! made a few personal tweeks, it's a keeper in our house!
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Reviewed: May 24, 2010
Delicious! I served this last weekend at a dinner party for eight and doubled the recipe. Everyone loved it. I served it with artichokes baked in lemon wine sauce and pasta that was lightly seasoned.
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Home Town: Saratoga, California, USA
Living In: Cloverdale, California, USA

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Reviewed: Apr. 6, 2010
I attempted to make this b/c I love scallops but find there's not alot to do w/them. I was looking for an au gratin recipe b/c one of my favorite Italian restaurants serves a divine dish for lunch that is scallop au gratin- basically served in a lemon-brandy cream sauce w/swiss cheese- YUM! I made this recipe w/about 1/2 pd of scallops, it looked great cooking, but for dinner it was just too rich, not much flavor & overall I was not happy w/it. I will attempt to make again at a later point and try to alter a few things.
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Cooking Level: Beginning

Home Town: Stuyvesant, New York, USA
Living In: West Sand Lake, New York, USA

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Reviewed: Feb. 2, 2010
This was the highlight of my dinner party! Rave reviews from All! Only things I did different was that I used 1/3 each bay scallops, 21/25 shrimp and king crab meat. Also used shredded Kraft Italian 5 cheese (Asigao, Parm, Mozz, Romona, Provo). I doubled the recipe and froze a large cassserole for another meal. Can't wait!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 17, 2007
It was good. Just a little to gooey for ma taste. I also added some more seasoning.
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 6, 2007
Really yummy dish. I didn't have any tarragon so used garlic instead and used cheddar. I'm sure a stonger, more flavorful cheese would have made it even better. Plan on using this with shrimp in the future, maybe with cajun spices.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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