I used more garlic and reduced the sauce a bit. Excellent!
I'm giving this 5 stars because I found it easy and very tasty, not to mention just a good technique for cooking scallops in general. I used extra large scallops instead of bay, so they did have to cook longer per side (more like 45 seconds) but the result was still a good sear and a deliciously done and non-gummy inside. I thought the left over sauce was too liquidy but still very tasty, and I used dry vermouth instead of white wine. Next time, I'll reduce the sauce with a quick boil and see how that fares. Thanks for the delish addition to our dinner!
terrific recipe! loved it
This recipe was fantastic! I've never cooked scallops before so I was a little nervous, but they turned out great! And the sauce is delicious, I might even use it with other seafood. Yum!
We really enjoyed these scallops! The capers added a nice briney flavor. I used dried parsley flakes, and they worked fine. Thanks!