We used prawns, but looking forward to trying with scallops. The sauce was lovely and delicate, I opted to add another 1/2 cup wine since I had a lot of prawns. Thanks for a lovely dinner.
We enjoyed this recipe -- but thought it should have a little more sauce. I will make it again, but double the ingredients for the sace.
This was probably the best scallop recipe I have ever made. I used sea scallops and seared them first...the only other thing I changed was I used Brownwood Farms Kreme Mustard instead of dijon...it was fantanstic!! A must try...
Holy Moly did we love this!!! I doubled the recipe but ran out of white wine so I used 1 3/4 cup white wine and 1/4 cup chicken broth. I stuck with the 1/4 cup light butter and completely forgot the chives. When doubling I went to 1 pound of pasta. I added some canned artichokes and some prosciutto as well. LOVELY, HEAVENLY! Will definitely make again and again!
I COULD EAT THIS EVERY DAY! (And I have so far...) I didn't have white wine or lemon zest so I just used 1 cup Veggie broth and 2 tsp lemon juice. This sauce is AWESOME. I've been making it with a couple hearts of artichoke, a little prosciutto and a few capers. INCREDIBLE!
Superb! We enjoyed this so much. I only had whole wheat pasta and wondered if it would be to heavy for the delicate flavours of the sauce... it was just lovely. I have added this to our list of favourites. Thanks!
I love the taste of scallops, so the main thing I look for in a scallop recipe is a sauce that doesn't overpower their subtle flavor. This sauce was a perfect complement to the scallops and pasta.
I thought it was delicious. I added some garlic in at the beginning, otherwise stuck to the recipe. I didnt think it was too tangy at all. But I used exactly 1/2 tsp lemon zest, and I let it reduce for quite a while. A keeper :)
Delicious. Very tangy, as advertised. I followed this one 'to the T' and only deviated in using a little less fresh chives than called for, which wound up being perfect for me. Wonderful recipe. Thanks!
I have to admit this was a quick recipe, which I love. We didn't care for the flavor, as it was just too tangy for us. I ended up adding some cream and crushed red pepper to the sauce to tone down the tang.