***** for Dianne -- thanks for the tip. Supereasy and really great flavors & colors. Served with thin rice noodles, the recommended sugar snap peas & iced tea. Great summer meal.
carolfitz Posted: 07/08/10
Disnette Posted: 05/04/10
Here's a tip for drying out the scallops that I picked up on the Food Network (Secrets of a Restaurant Chef). After drying with a paper towel, place scallops on a plate and leave them in the fridge uncovered for an hour or so. They'll dry enough to carmelize while staying at a food safe temp.
doodles Posted: 05/05/10
Wonderful flavor! I took the comment about drying the scallops in the fridge for an hour. The little guys sure carmelized nicely. the only thing is added is Lawry Seasoned Salt. I served the scallops with Steamfresh veggies and tomatoes stuffed with cottage cheese. Nice Spring supper. A keeper for sure.
Lyndavl06 Posted: 06/08/09
We enjoyed this recipe. Note for "Boston Novice" I was told to ask for "dry scallops" as many places have them soaking in liquid and they will not caramelize.
katief321 Posted: 05/27/09
Great flavor. Only comment is that I'm not sure what was "caramelized" in the recipe. Mine did not turn out like the picture. Could definitely be user error, but I followed the instructions exactly and they didn't turn out caramelized. But great taste overall.
4gaileybird Posted: 05/04/10
I buy fresh scallops that are in liquid, you must dry them on paper towels. I sear them in oil in a very hot pan. I like to flour them first, this makes a wonderful crust on them. I prefer not to salt them. I haven't made this but will try it.
smch2do Posted: 02/20/12
I cooked this tonight with the dry packed scallops. Both my husband & I really liked it. I cooked the scallops for just a bit on both sides and then finished cooking them with the sauce. They caramelized very well. I didn't use the mint. We will have this again.