Screaming Martini Scallops Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 19, 2015
Absolutely delicious! I eliminated the capers and added dried onion bits and fresh garlic with the olive oil. I would highly recommend this recipe. Thank you for sharing
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Reviewed: Jan. 3, 2015
WOW! I made these scallops for New Year's Eve dinner and they were a huge hit! In fact, I'm making them again tonight and it's only a few days later from when I first made them. Gosh, the capers really add a great saltiness to the sauce. I went a little easy on the red pepper but everything else was just as the recipe calls for. So glad I found this recipe! I've already shared it with a few friends.
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Reviewed: Aug. 26, 2014
Great easy recipe. I took out the capers and added chopped onion to the sauce we had it over linguine. I will definately make it again.
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Reviewed: Jun. 14, 2014
Due to my sensitive innards I dispensed with the heat of the red pepper flakes but found even without it this was a 5-star recipe. I used less capers than the recipe directed so as to add a subtle, not overpowering flavor, which capers often can be. The butter and vermouth worked together to make a rich, brown pan sauce, the perfect finish to the meaty, sweet (use dry pack!) scallops.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Dec. 30, 2012
Excellent! I only used 8 scallops because my supermarket only had the large ones and I substituted vermouth for white wine. I made some fresh pasta to go with it and it was a huge hit.
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Reviewed: Dec. 27, 2012
Delicious. The scallops were cooked just right following these directions. I didn't use the pepper flakes because I don't like spicy food. I tasted the scallops by themselves, then ate them over pasta with alfredo sauce. They were delicious both ways! Great flavor.
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