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Showing 1-5 of 5
By Paris D
on April 07, 2013
Oh my, was this ever delicious! Not only that, but it looks like you could serve it in a restaurant. It's both beautiful and tasty! We will make this again (as soon as sea scallops go on sale). Thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 29, 2010
on March 19, 2009
on September 20, 2008
This dish has so much flavor. Made it several times without the pureed caulifower step (don't like cooking with heavy cream!) and it was still delicious and less fattening! Also, I use a store bought balsamic vinegar reduction that saves time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 25, 2005
This sounds very much like a dish I had at the restaurant on top of the Stratosphere Hotel in Las Vegas, think it's called Top of the World. The dish had all these ingredients and was so very flavorful. Such a marvelous memory now that my dear hubby is in heaven. when you're in Vegas, don't miss a dinner in this wonderful place, and the view is beyond description. Enjoy and remember us.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (276 g)
Servings Per Recipe: 2