I love the cooking style for the scallops and the sauce is quite good. Unfortunately, I haven't quite mastered the sauce yet after 2 attempts (my fault for not following the directions!) although I am close!
The first time I used an elephant garlic bulb which didn't roast up to the needed paste-like consistency. It yielded a good flavor but was very stringy and I had to strain most of it from the sauce. The taste was still good, but I ended up making more work for myself!
Tonight, I used a regular garlic bulb which roasted perfectly but I used half and half instead of heavy cream. Even after adding corn starch and flour it still didn't thicken to where i wanted it so I was a bit bummed but the flavor was still good. We'd also cooked some halibut and the sauce went nicely with that as well. I even saw one of my guests soaking up the last bits with her bread :). Next time, I'm following the recipe as written and I'm sure it will be outstanding.
Thanks for sharing :)
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I love the cooking style for the scallops and the sauce is quite good. Unfortunately, I...