Scallop Thermidor

From: Chef Kate

On May 11, 2006

We loved this! I had very large divers' scallops so cut them in half and seared them for less time. Followed directions right up till the cheese--my guest and I tasted and decided it was lovely and rich without it. I tried it a second time, dusting the scallops with paprika before searing--it added a little bite and a bit of color. Excellent, Dawnab!

From: Dreamgoddess

On May 4, 2006

Very nice blend of flavors and easy to prepare. For the vermouth, I combined white grape juice and white wine vinegar. Thanks for sharing the recipe!

From: Summerwine

On Apr 9, 2006

Oh so good! I had never made scallops before but always loved them in restaurants. I did use white wine instead of the vermouth, used Jarlsberg cheese and added more mushrooms than the recipe called for because I love mushrooms. The taste was gorgeous! Instead of this being a starter it was my main dish. Hubby even had some and really liked it. I served it over a bed of steamed buttered kale with garlic and lemon. I know I’ll make this again! Thank you for posting Dawnab.

From: Mysterygirl

On Nov 1, 2004

Oh, YUM! I made this as directed with a couple of changes. First I used half & Half instead of cream but that's my own personal preference because I always do that. Secondly, I sprinkled the dish with paprika right before serving to give it some color. The flavor was wonderful and I served it with rice pilaf. Thanks Dawn for a great tag!