15 Reviews of Simple Scallops

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.

From: Mrs. Moon

On Jun 30, 2005

These are quick and delicious! I have already made them twice and will be making them again. Good with or without mushrooms. Thanks!

From: Bergy

On Dec 8, 2003

Tebo this is such a simple recipe you can make it with one hand tied behind your back and it is simply delicious. I soaked the scallops for 10 minutes in milk - it seems to mellow the scallop flavor. Followed the recipe but did not make the cream sauce in the last steps. I served this dish to a very fussy eater an it was thoughly enjoyed. Thanks Tebo for a winner.

From: ekw2520

On Dec 14, 2003

So delicious! We used about double the scallops and served on rice. This one is a "keeper!" Thanks for the great recipe.

From: Chef #598149

On Feb 13, 2009

Everyone raved. I took the advice of sauteeing the garlic (tripled the amount thought!) and scallions in butter first, then adding the mushrooms and sherry and continuing on from there. I doubled the amount of scallops but didn't change the amount of sauce and it was just right. I also added a bit of salt, pepper, paprika, and a dash of chili flakes. I served it over egg noodles, but rice would have been great too. A definite keeper.

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: raposo

On Jan 15, 2008

Excellent!! Used white cooking wine instead of sherry,chives instead of scallions, and Fat Free Half and Half. Did not have mushrooms, and doubled the scallops as someone suggested and still had plenty of sauce to serve over angel hair pasta! Yum!!

From: Optimistict

On Dec 23, 2003

From: SharonB

On Feb 17, 2003

Very easy and delicious. I made this up to the point of adding the scallops and set aside - it worked well. Made a wonderful seafood course for my Sweetie on Valentine's day.