EXCELLENT RECIPE! Altho I did not use the broiler, it is just too hot here in Tucson. I doubled the sauce, used a high-quality dry chardonnay, added MUCH more minced garlic, added the butter immediately, but no olive oil and simmered it for about 5 minutes...THEN put my giant scallops right into the large iron skillet! They took about 3 minutes per side to gently poach them. I served them with pasta, placing the scallops on top with a sprig of parsley and poured the sauce on top. It was delicious with a very delicate wine flavor, as I simmered it long enough for the alcohol to dissipate. I also used my own roasted chicken broth flavored with only onion and garlic (no carrots, celery, etc.) I would use this sauce with shrimp too, but take my advice and have some crusty toasted bread on hand to get every delicious drop in your mouth or you will be literally licking the plate! Thanks to Debi for the great recipe, this is my go-to sauce for scallops and shrimp when I can wrangle them away from my husband and his grill! Also, freshly ground black pepper and freshly ground sea salt were added at table rather than in the sauce, as the salt tends to toughen delicate seafood cooked in sauces. You could also provide a lemon-quarter on the plate.
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EXCELLENT RECIPE! Altho I did not use the broiler, it is just too hot here in Tucson. I...