Simple Scallops

From: Garlic Chick

On Jun 21, 2009

Delicious! I was in a hurry and looking for an easy scallop recipe without too many ingredients. The only adjustments I made was using a little less butter, just 4 tablespoons instead of the 6 stated and twice as much garlic. I found it did take a while to thicken and at that point I was worried the scallops would overcook but they came out fine. I served this over vermicelli with spinach on the side to rave reviews. A simple and tasty recipe. Thanks!

From: GlendaDTadlock

On Apr 26, 2009

Excellent!! It reminded me of a dish I once got in an expensive restauant in Dallas years ago. Of course, I am partial to scallops, but this was good and I served it with spinach pasta. I did add salt, pepper, paprika and hot sauce.

From: Peprich

On Jun 14, 2004

Yummy! The whole family liked it! We doubled the recipe, but that makes too much sauce. Next time we will only double the scallops and increase the mushrooms by half. We changed step one — sauted the garlic and scallions in butter, then added mushrooms and sauted them. Then picked up with step three. We served it with jasmine rice and asparagus.

From: yogi

On Feb 20, 2003

Wonderful, creamy scallops! My son said it tastes like something he had at Red Lobster...you know that's a fantastic compliment coming from a 16 yr old boy!! I used one pound of scallops instead of the 1/2 lb. and it was fine. Next time (and there WILL be a next time!) I may try fat free half & half.