I just bought frozen scallops , there is no fresh fish market here in the country . any advice
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!
Made as is. It was disgusting. Couldn't even swallow them.
Relatively flavorless in my opinion, a good base to work from with additional spices but I wouldn't make this again.
Made it as is. Delicious. Served it with orzo with tomatoes, feta, salt and pepper as suggested. Easy week day meal. Great leftovers.
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.
This was a very easy, super tasty dish. Didn't change a thing.The only thing my husband didn't like about it was that I didn't make more!
Scallops are a favorite of mine & this is a fine way to serve them, but the simple saute in seasoned butter is the best.
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.
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.
This recipe was absolutely horrible! Even though I dried the scallops the flour clung to them in little lumps and wound up in the sauce as little lumps no matter how much I whisked them. Also, the sauce had such a terrible taste, just like eating scallops with vinegar. My husband and I had to throw them out. What a waste of good scallops. I made this two days ago and I still feel nauseated when I think of it. Definitely would not make this again.
Not a fan. Didn't think the sauce went well with the sweet taste of the scallops, and the flour coating was mushy on the sides of the scallops. Won't make this one again...
We had this dish last night - prepared exactly to recipe specifications and we loved it! Served with a salad and some jasmine rice, it was one of the quickest week-night meals I've ever put together. Polished, elegant and yummy! This will go into our regular rotation. Trish | Omaha, NE
Loved this recipe. I used a Caphalon professional pan coated with olive oil spray to get a nice sear on the scallops. I also used an 18 year aged balsamic that already was syrupy, along with Viognier for the wine. After reducing the wine/balsamic sauce, I put the scallops back in the pan for 20 seconds and then flipping them quickly to coat the other side before serving.