This recipe is the perfect example of the importance of quality ingredients. Made it the first time with dry-pack scallops, aged balsamic, and an awesome dry riesling... My dad just called me (a year later) to ask for the recipe, because he still remembers it. It was so amazing that I was sure it would be fine if I made it again using previously frozen scallops, a mediocre balsamic, and cooking wine... What a joke, it was barely edible! But that's not the recipe's fault. Prepared properly, from good fixings, it is outstanding. I like it with a little sauteed zucchini/summer squash and/or asparagus on the side for a light summer meal.
This recipe was outstanding!!! The sauce compliments the scallops. It is not to strong nor too bland. My guests raved about it all evening. I served it with grilled asparagus, rice and a salad with a lite walnut vinagarette dressing. I used a Chardonnay as my dry white wine. This recipe is a keeper for me! Perfect. I also used fresh scallops and cooked them exactly 3 mins on each side. They were so tender.
WOW! Love scallops but have never had any luck making them, they were always too wet...until now!!! This recipe is wonderful...accidentally scorched the wine reduction, so I had to make from scratch and added a lil butter garlic and parsely, with the remaning flour mix...again WOW!
This recipe was very easy and tasty. Used dry sea scallops, as other reviewers have stated this makes all the difference in the world. I substituted Wegmans pan-searing flour for the flour and salt. Served with suggested orzo salad. I would definetly serve this to company.
I thought the recipe was good, quick and easy.
There are two kinds of scallops you can buy - wet packed or dry packed. You need to buy dry pack if you want a nice crust. It sounds like the previous reviewer had wet pack. Ask at the fish counter before you buy. There is a big difference.
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