5 Reviews of Scallops on Asparagus Spears With Wine Reduction

From: Bryan Cashdollar

On Nov 25, 2006

From: BoxO'Wine

On Apr 28, 2005

Wow! We really enjoyed this one. I followed recipe exactly but doubled the sauce because I also used 2 lbs of bay scallops instead of the sea scallops. The wine reduction sauce with the dried dill (I used 1 tsp dill instead of doubling) really made this dish and highlighted the flavor of the asparagus. Definitely a keeper.

From: ms_bold

On Nov 5, 2005

Following, BoxO'Wine's suggestion, we doubled the sauce for the bay scallops that we used. After reduction, we found it to be quite bitter and added a little cream to calm the flavor. This helped. Served with rice, the doctored sauce balanced nicely with the flavors of the scallops and asparagus.

From: Catt2422

On Apr 15, 2008

My family loves asparagus but they did not like this at all. Sorry. As far as everything else it was great.

From: kooboo

On Oct 10, 2009

I'd like to point out its wrong to go lower for cooking wines, keep quality as high as possible. And the keyword is evaporation, dont boil, because you can slightly caramelize the sugars in the wine, that can lead to bitterness, very low boil, steaming for enthusiasts is suggested.