This is one of my favorite recipes!! I make it monthly.
Occasionally, I substitute jumbo shrimp for the scallops.
One of my families favorite meals that I make calls for marsala wine and lemon juice. I don't keep wine so I eliminated the lemon juice and used cooking wine. Do you think that would work with this recipe?
Prepare scallops as above but use this sauce. It can be made ahead of time.
1 c. Heavy Cream
2T Dijon Mustard
2T Maple Syrup
Boil cream in heavy large skillet until reduced to ¾ cup. Add mustard and maple syrup and boil until thickened to sauce consistency, about 3 minutes. Season with salt and pepper.
Arrange scallops atop sauce. Garnish with chives cut into one-inch pieces.
First time making the scallops in lemon-butter basil sauce. I used chicken broth only because all I had on hand was dry vermouth...just in case that wouldn't have worked...I played it safe. We loved it and will be adding it to our dinner rotation. Thanks for the great recipe.
This was incredibly fast and tasty. The lemon did dominate the dish so I will back off on it next time since the scallops were a little overwhelmed by it. I served it with coconut basamati rice and sautéed snow peas. This is a keeper!
Would have been great with about 1/4 of the amount of lemon juice called for. Way to much lemon juice!
So simple and good!
This was easy and really yummy. I added a Tbsp of minced garlic, because everything needs garlic.
Fantastic! Just loved it. Followed the recipe exactly and served with angel hair. Wonderful meal.
Awesome! My family loved it!