Shrimp and Scallop Scampi

From: Chef #1171308

On Feb 15, 2009

I have to say I followed this recipe to the tee. Turned out GREAT!!! Yes it's watery, however, white sauce is suppose to be watery. I also used bay scallops(small ones). I also added 2 tablespoons of Parmesan cheese to the sauce. The flavors are out of this world. I LOVED IT!!!

From: Aly Can't Cook

On Oct 22, 2008

Not sure what I did wrong with this, but then again, I can't cook. I followed the recipe exactly, including timing the cooking parts, except for two things: I used crushed garlic from a jar, and I used mushrooms instead of shrimp because only the scallops were on sale! The scampi was really watery, more like a broth than a sauce I could put over noodles. And it tasted overwhelmingly like wine. I was hoping the mushrooms would absorb some of the garlic as I put them in longest, with the onions. But we didn't get much flavor from the butter or garlic. I read another review about thickening it with half and half, but wasn't sure exactly how to do it, and I don't think that would have helped the flavor. I think the reviewer who said that "it is a very delicate sauce" is the closest to how we felt about it. It was quite sweet (we used Charles Shaw Sauvignon Blanc, maybe that was the problem!) I might try this again with stronger chicken stock, much less wine, and more garlic and lemon.

From: *everydaymom*

On Jul 25, 2006

This had a delicious flavor. Although when I made it, it was very watery and I had to remove the seafood (I used frozen)and thicken it with the parmesan and a little cream. But, this did not take away from this excellent recipe. Thanks for sharing.

From: RecipeNut

On Nov 10, 2004

This is excellent!! I used Bay scallops instead of sea so I didn't need to cut them. I also used to more cloves of garlic because we love garlic in this house. I did serve it over linguini. Delicious and easy to make. Thanks lucy k.